Grandma's Sauerkraut and Dumplings

This recipe came from the care home. It is an old bohemian recipe that was a favorite of the residents. I did not think that I would like this, but it was very good. I also like this fixed without the dumplings and cut up polish sausage put in instead. The cooks at the care home swears that Bush's kraut is the best.

1 large can of sauerkraut
1 apple peeled and diced
1 small onion diced
2 stalks of celery diced
A bit of caraway seed
Sugar to taste
Water to cover

2 eggs
1/2 C. milk
2 C. flour
3 tsp baking powder
1/2 tsp. salt


Simmer kraut, onion, celery, apple, caraway seed, and sugar with enough water to make kraut juicy. Cook until apples and celery are tender. (Make sure that you cook in a large kettle)

Beat eggs into a bowl and add milk. Sift the dry ingrediants into the beaten eggs and milk. This makes a rather stiff dough. Drop by teaspoon onto the juicy, bubbling kraut. Cover tightly for 10 minutes. VERY IMPORTANT: LID MUST NOT BE REMOVED UNTIL THE 10 MINUTES HAS ELAPSED SO THAT THE DUMPLINGS WILL BE TENDER. Remove one dumpling at the end of 10 minutes and tear in half with two forks. If a bit raw in the center, boil for a few more minutes. Tear all of the dumplings in half with 2 forks when removing them from the kettle and put into a serving bowl. Place kraut in another bowl. May smother dumplings with kraut. This is good with pork. You can add polish sausage instead of dumplings.