READY IN: 35mins
Recipe by Vicki Tryan Jordens

This recipe came from Czechoslovakia with my grandma and her family. I have been eating it forever and have passed it on to my family, as well. (This can all be adjusted for more or less, I usually triple it...for lots!)

Top Review by Jessica S.

This was awesome! I had always had Haluski with the cabbage, fried, to make it sweet. But this was wonderful. As I am originally from western Pa and now live in South Carolina, I don't get saurkraut very often. My boyfriend claims he doesn't like it, but he gobbled this dish right up. And me, well, I was back in grandma's kitchen. Thanks for the great dish.

Ingredients Nutrition


  1. Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
  2. Meanwhile, put on large pot of water to boil.
  3. Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
  4. In a large bowl, gradually mix flour with potato mush until loose batter is formed.
  5. Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
  6. Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
  7. Gently stir, so they don't stick.
  8. After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
  9. Drain sauerkraut in colander, under cold water, squeezing out excess.
  10. Add sauerkraut, cooked bacon and onion to dumplings.
  11. Mix gently.
  12. Salt and pepper to taste.
  13. (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).

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