Grammel Dumplings with Sauerkraut

Rating: 3.11 / 5.00 (37 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the dough:

For the filling:


Cook the potatoes with the skin on. Peel the potatoes and press them through a potato ricer while still hot.

With flour, semolina, yolk, pots and salt create a dough potato dough. Let it rest for a short time.

In the meantime, chop the onion into small cubes and chop the grams coarsely, sauté both in lard.

Season the mixture with salt, pepper, caraway seeds, parsley and crushed garlic and let it cool down.

Form 8 small dumplings from the mass. Form a roll from the potato dough and cut 8 pieces.

Flatten the dough piece, cover with the gram filling and form small dumplings. Simmer gently in salted water for about 13 minutes.

When they are ready, remove them with a sieve ladle, arrange them with the sauerkraut and serve.

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