Klossel und Sauerkraut
(Dumplings and Sauerkraut) Recipe

Origin: Germany      Period: Traditional

Ingredients:

280g flour
4 tsp baking powder
1/2 tsp salt
1 tbsp butter
1 egg
milk
900g sauerkraut

Klossel und Sauerkraut
(Dumplings and Sauerkraut) Preparation:

Method:

Sift together the flour, baing powder and salt into a bowl. Cut in the butter then add the egg and just enough milk to form a stiff dough (as if you were making biscuits [cookies]).

Take a tablespoon of the mixture at a time (you will get about 100 dumplings) and roll in flour. Meanwhile, drain the sauerkraut, add to a pan with a little water and cook until steaming. Reduce the heat then place the dumpplings about 2cm apart on top of the hot sauerkraut. Replace the lid and allow to steam gently for 15 minutes. Serve hot.

Read: Recipe Articles and Reviews

More European recipes...

More accompaniments to main courses...

More Traditional recipes...

More Vegetarian recipes...

More recipes for Greens...

More recipes for Eggs...

More steaming recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary