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    You are in: Home / Recipes / Sauerkraut and Potato Dumplings Recipe
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    Sauerkraut and Potato Dumplings

    Average Rating:

    2 Total Reviews

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    • on July 07, 2002

      Wonderful flavor - I made it with a smoked ham sausage (metwurst) and the flavor came through just right. Instead of sour cream I used 3/4cup 2% cottage cheese, whipped (It is lighter in calories and I find it does the trick). I found the dumplings a little heavy but perhaps it was the way I made them. The next time I make this recipe I will used cooked, riced potatoes and a slice of fresh bread finely crushed instead of the raw potatoes.Good way to use some left over potaoes Thanks Kevin for a tasty dish I really enjoyed it.

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    • on December 17, 2003

      This is true comfort food. I wasn't sure what instantized flour is, so I used all-purpose. That may explain why the dumpling were heavy. I taste-tested the dumplings alone (before adding them to the kraut) and they were bland. But once the whole dish is together it is delicious. I probably used about 1/2 the sour cream the dish called for. I think it would be great even without the sour cream.

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    Nutritional Facts for Sauerkraut and Potato Dumplings

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 806.9
     
    Calories from Fat 173
    21%
    Total Fat 19.3 g
    29%
    Saturated Fat 9.6 g
    48%
    Cholesterol 160.5 mg
    53%
    Sodium 3099.0 mg
    129%
    Total Carbohydrate 124.5 g
    41%
    Dietary Fiber 13.7 g
    55%
    Sugars 6.5 g
    26%
    Protein 34.1 g
    68%

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