Strain the potatoes while they are still hot, sprinkle them with wheat flour and quickly knead them with the squeezed curd cheese, eggs and salt until they form a smooth dough. Form it into a roll and cut slices about 1 cm thick, from which you can roll out flat pasta about 3 mm thick with a rolling pin. Heat clarified butter and vegetable oil in a large frying pan and fry the dumplings in it until golden brown on both sides. Season the cooked sauerkraut with butter and serve with the hot dumplings, which have been well drained on a paper towel.
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