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Layered Sauerkraut And Neffles

  • Serves 6.
    SERVES

Ingredients

  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 Tablespoons solid vegetable shortening, melted
  • 1 egg, lightly beaten
  • 3/4 cup ice water
  • 6 slices bacon
  • 2 large onions, thinly sliced
  • 1 (16-oz.) bag fresh sauerkraut, drained
  • Salt and pepper

Directions

Combine flour, salt, and baking powder. Add oil, egg, and cold water. Mix well. Drop by teaspoonfuls into boiling water. Cook, uncovered, approximately 15 minutes over medium heat. Drain and set aside. Fry bacon until crisp. Remove and drain; when cooled, crumble into small pieces. Sauté onions in bacon fat until clear. In another saucepan heat sauerkraut thoroughly. In 13x9x2-inch glass baking dish, layer half the sauerkraut, half the dumplings, half the crumbled bacon, and half the onions. Repeat layers, then salt and pepper to taste. Serve immediately.

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