👨‍🍳 Instructions

1. 1

   Prepare the potato dough: Squeeze excess water from grated potatoes. Mix with flour, eggs, and salt until a thick batter forms. It should be scoopable but not runny.

   💡 Tip: The consistency is key; adjust flour or potato moisture as needed.
2. 2

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

   💡 Tip: Ensure water is vigorously boiling to cook the dumplings properly.
3. 3

   Cook the dumplings: Drop spoonfuls of the potato dough into the boiling water. Cook for about 5-7 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon.

   💡 Tip: Do not overcrowd the pot; cook in batches if necessary.
4. 4

   Prepare the topping: In a separate large pan, heat oil or lard over medium heat. Add diced smoked pork belly and cook until crispy. Remove pork with a slotted spoon, leaving the rendered fat in the pan.

5. 5

   Add chopped onion to the pan with the rendered fat and sauté until golden brown. Add minced garlic and cook for another minute until fragrant.

6. 6

   Add the drained and chopped sauerkraut to the pan with onions and garlic. Cook for about 10-15 minutes, stirring occasionally, until the sauerkraut is tender and slightly caramelized.

7. 7

   Combine: Add the cooked dumplings and crispy smoked pork back into the pan with the sauerkraut mixture. Toss everything together gently to combine. Season with black pepper.

   💡 Tip: Taste and adjust seasoning. Some sauerkraut can be quite salty, so add salt cautiously if needed.
8. 8

   Serve hot, optionally with a dollop of sour cream or a sprinkle of fresh chives.