Recipe: Layered Sauerkraut and Neffles (tiny dumplings)

I love Chicken Paprikas with Spatzle (drop dumplings); however, every Spatzle recipe I've ever made turned out 'hard or doughy' in the center. Was looking through a library book that featured recipes from Kentucky. I saw a recipe for Layered Sauerkraut and 'Neffles'.; which are tiny dumplings. Well, this sounds interesting! I see there is an addition of baking powder to the dough (could this be the secret to fluffy drop dumplings)? So, just for the fun of it, I'm sharing this untried recipe.

NEFFLES

2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons oil or solid vegetable shortening, melted
1 egg, slightly beaten
3/4 cup cold water

Mix all above ingredients together. Drop by teaspoonfuls into boiling water. Cook uncovered, over medium heat, for about 15 minutes. Drain and set aside for use with the recipe.

LAYERED SAUERKRAUT AND NEFFLES

Make the Neffles, as directed, drain and set aside.

For the full recipe:
4 slices bacon
2 large onions, peeled and thinly sliced
1 (32-ounce) bag sauerkraut, drained
Salt and pepper

Fry bacon in heavy skillet, until crisp. Remove, drain when cooled, crumble. Keep the bacon fat in the skillet. Saute the onions in the bacon fat until transparent.

In a saucepan, thoroughly heat the sauerkraut.

In a 13 x 9 x 2-inch glass baking dish, layer half the sauerkraut, then half the dumplings, half of the crumbled bacon and half of the onions. Repeat the layers, salt and pepper to taste.

Note: I found a second recipe; which was almost identical.
I was thinking (since) everything was layered in the baking dish, that it would be baked; not the case. Both said to layer everything, then serve immediately.