Meats Recipes - Bacon Dumplings with Sauerkraut

Ingredients                                    

• 225 g/8 oz un-smoked bacon, rinded and finely chopped

• 1 bunch of parsley, chopped

• 400 g/14 oz/3 1/2 cups plain (all-purpose) flour

• A pinch of salt

• 1 egg, beaten

• 90 ml/6 tbsp water

• 1 jar sauerkraut

• 10 ml/2 tsp caraway seeds

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Method:

1. Mix the bacon with all but 15 ml/1 tbsp of the parsley and shape into small balls. Cover and chill.

2. Sift the flour and salt into a pile on a board. Make a well in the centre and add the egg and the remaining parsley.

3. Gradually work the flour into the egg, adding water as you go until the mixture forms a dough.

4. Knead gently until smooth then divide into 3 equal pieces. Roll out each piece to a thin rectangle. Cut into 10 cm/4 in squares.

5. Place a ball of bacon in the middle of each, brush the edges with water and wrap the dough around. Press well together to seal.

6. Cook in boiling salted water until the dumplings rise to the surface. Remove from the pan with a draining spoon.

7. Meanwhile, heat the sauerkraut with the caraway seeds and spoon on to a warmed serving dish. Pile the dumplings on top and serve hot.