This is a very traditional Slovak meal.
- 1 1/2 kg potatoes
- 2 cups all purpose flour
- 1 egg
- 2 tsp salt
- 1 1/2 lard or butter
- 1 onion, minced
- 3 cups sauerkraut, chopped
- 100g smoked bacon, cut into small cubes
- a pinch of ground black pepper
- 5 liters of water
- potato dumplings maker (haluskovac/haluskar) or a spaetzle maker
- Heat the lard in a pan over medium heat. Add onion and stir for 1-2 minutes.
- Stir in sauerkraut and steam until it gets sort of pink color. Stir occasionally.
- Peel, clean and finely grate the potatoes.
- Sift the flour.
- Add potatoes, flour, egg, 1 tsp of salt into a large bowl.
Mix properly. Dough should not be watery neither thick. If it’s too watery, add flour. If it’s too thick, add water.
- Bring 4-5 liters of water to boil in a large pot. Add 1 tsp of salt.
- Use a special tool called potato dumplings maker (haluskovac/haluskar) or a spaetzle maker to form a small potato dumplings above the large pot. Using this tool, formed potato dumplings will fall into the boiling water. Without this tool, quickly use a knife or a teaspoon to form the dumplings above the pot.
- Cook slowly for 5-6 minutes. Stir gently occasionally to avoid sticking of the dumplings to the bottom of the pot.
- Strain the dumplings.
- Pour a hot water over the dumplings and strain again.
- Mix dumplings, sauerkraut and black pepper.
- Fry the bacon in a pan.
- Serve hot. Pour the fried bacon over the dumplings on each plate according to taste.