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Jean’s Layered Sauerkraut And Neffles (tiny Dumplings)


  • 2 quarts boiling water
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 Tablespoons oil or melted shortening
  • 1 egg, slightly beaten
  • 3/4 cup cold water
  • 4 strips bacon
  • 2 large onions, thinly sliced
  • 1 bag fresh sauerkraut
  • Salt and pepper to taste


Combine flour, salt, and baking powder. Add oil, egg, and cold water. Mix well. Drop by teaspoonful into boiling water. Cook, uncovered, approximately 15 minutes over medium heat. Drain and set aside.

Fry bacon until crisp in heavy skillet. Remove, drain, and crumble when cooled. Sauté onions in bacon fat until clear. In another saucepan heat sauerkraut thoroughly.

In a 9×13 glass dish, layer 1/2 of sauerkraut, 1/2 of dumplings, 1/2 of crumbled bacon, and end with 1/2 of onions. Repeat layer and serve hot.

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