👨‍🍳 Instructions

1. 1

   Squeeze excess liquid from the grated potatoes using a clean kitchen towel or cheesecloth. In a large bowl, combine the squeezed potatoes, finely chopped sauerkraut, flour, eggs, and salt. Mix well to form a thick batter. The consistency should be like a very thick pancake batter.

   💡 Tip: Ensuring the potatoes are well-drained is crucial for the dumplings to hold their shape.
2. 2

   Bring a large pot of salted water to a rolling boil. Carefully drop spoonfuls of the dumpling batter into the boiling water. Do not overcrowd the pot; cook in batches.

   💡 Tip: Use two spoons to help shape the dumplings as you drop them into the water.
3. 3

   Cook the dumplings for about 10-15 minutes, or until they float to the surface and are cooked through. Remove the cooked dumplings with a slotted spoon and set aside.

   💡 Tip: A small test dumpling can be cooked first to check for doneness and consistency.
4. 4

   While the dumplings are cooking, heat the butter or lard in a separate pan over medium heat. Add the chopped onion and sauté until softened and lightly browned.

   💡 Tip: Using lard will add a more traditional, richer flavor.
5. 5

   Add the cubed smoked pork to the pan with the onions. Cook, stirring occasionally, until the pork is heated through and slightly crispy. If there's a lot of rendered fat, you can drain some of it off.

   💡 Tip: The smoked pork adds a significant depth of flavor to the dish.
6. 6

   Combine the cooked dumplings with the smoked pork and onions in a serving bowl. Toss gently to distribute the pork and onions evenly among the dumplings.

   💡 Tip: Some recipes suggest lightly frying the cooked dumplings in butter after boiling for added texture.
7. 7

   Serve hot, topped with a dollop of sour cream and a sprinkle of fresh dill. This dish is often served as a main course.

   💡 Tip: Leftovers can be reheated, though the dumplings may become softer.