Knedliky – Czech Dumpling with Sauerkraut (Zeli)

Ingredients

Grandma and Grandpa Slama\’s famous old-world dumplings and sauerkraut…

Directions

1. Stir the sugar, salt, baking powder, baking soda, and flour in a bowl.  Make the well in the middle and pour milk (1 cup) and eggs in it.
2. Stir well to blend, then add milk just enough to make the dough moist but not like pancake batter.
3. Beat this dough using a wooden spoon and roll it again and again until smooth.  Add bread cubes in it and stir well well until the cubes disappear.
4. Boil water in a pot and place this dough in a cotton cloth.  Make it in the shape of a loaf.  Wrap the cotton cloth around the dough and tie its ends.
5. Place loaf in the water and then cook for around 45 minutes while turning it once in between.
6. Remove the  loaf from the water, unwrap it, and cover using the towel.
7. Let the dough stand for about 10 minutes.
8. Fry the bacon on medium heat in a skillit until browned.  Set aside.
9. Put the sauerkraut in a saucepan, add bacon and water to cover.  Add caraway seeds, salt and pepper.  Simmer on medium heat.
10. Stir water and cornstarch together and mix into sauerkraut.  Simmer for 2 minutes and remove from heat.
11. Slice the loaf and drizzle the slices with roast (beef, pork chicken) drippings.  Serve with sauerkraut.