Recipe

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• 2 eggs
• 1 cup milk
• 1/2 tsp salt
• 2 cups flour , sifted
• 3 tsp baking powder
• 1 cup potato flakes, instant
• 1 quart sauerkraut
• 1 cup water
• 1/4 cup duck fat
• 2 1/2 tbsp flour
• 1/2 tsp dry onion flakes
• 1 tsp caraway seed

• 1 Beat eggs; add milk, salt, flour, baking powder, and potato flakes.
• 2 Mix to form soft dough.
• 3 Divide into 8 parts.
• 4 Roll each into long bun or round ball.
• 5 Put sauerkraut and water in a large kettle and bring to a boil.
• 6 Lay dumplings on sauerkraut and steam 8 minutes.
• 7 Test by cutting in 2 with thread or pricking to center with fork.
• 8 Put dumplings in a bowl.
• 9 DRESSING:.
• 10 Put duck fat in skillet; when hot add flour and brown.
• 11 Add onion flakes (she says they can be fresh onion) and caraway seed to sauerkraut; thicken with browned flour.