👨‍🍳 Instructions

1. 1

   Squeeze excess liquid from the grated potatoes using a clean kitchen towel or cheesecloth. Discard the liquid.

   💡 Tip: Getting the potatoes as dry as possible is crucial for the dumpling texture.
2. 2

   In a bowl, combine the dried grated potatoes, flour, egg, and salt. Mix until a cohesive, slightly sticky dough forms.

   💡 Tip: The dough should be soft but hold its shape.
3. 3

   Bring a large pot of salted water to a rolling boil.

   💡 Tip: Ensure the water is at a vigorous boil before adding the dumplings.
4. 4

   Using a spoon or a small knife, scrape small, irregular pieces of dough directly into the boiling water. These are the strapačky.

   💡 Tip: Work quickly and in batches to prevent the dough from overcooking.
5. 5

   Cook the strapačky until they float to the surface, then continue boiling for another 3-5 minutes until tender. Drain and set aside.

   ⏱️ 8-10 minutes

   💡 Tip: They should be cooked through but not mushy.
6. 6

   While the dumplings cook, render the diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

   ⏱️ 8-10 minutes

   💡 Tip: Leave enough bacon fat for sautéing the onions.
7. 7

   Add the chopped onion to the bacon fat and sauté until softened and lightly golden. Add the drained sauerkraut and caraway seeds (if using). Cook for about 10-15 minutes, stirring occasionally, until the sauerkraut is tender and slightly caramelized.

   ⏱️ 10-15 minutes

   💡 Tip: You can add a splash of the reserved sauerkraut liquid if the mixture seems too dry.
8. 8

   Add the cooked strapačky to the skillet with the sauerkraut. Toss to combine and heat through for about 5 minutes.

   ⏱️ 5 minutes

   💡 Tip: Ensure the dumplings are well coated with the sauerkraut mixture.
9. 9

   Stir in the reserved crispy bacon and season with freshly ground black pepper. Serve hot.

   💡 Tip: Taste and adjust seasoning if needed.