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Pennsylvania Dutch Dumplings and Sauerkraut rec.food.cooking/Stephanie
1 1/2 cups sifted flour 1 tsp baking powder 1/4 tsp salt 1 beaten egg 1/4 cup milk sauerkraut
Mix flour, baking powder and salt. Add egg stirring with fork. Add the milk and mix thoroughly. Drop by spoonfuls onto boiling kraut (not into liquid). Cover tightly and let steam for about 20 minutes WITHOUT removing lid.
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