photograph by Matt Hulsman

2 cans cooked sauerkraut
2 cups flour
1 teaspoon baking powder
small pinch baking soda
1 egg
sour milk
1 teaspoon salt

Have kraut (2 cans) cooked thoroughly done with just enough water to cover. Take 2 cups of flour, 2 heaping teaspoon baking powder, small pinch of soda, pinch of salt, 1 egg, and sour milk, and stir into a batter that you will drop by spoonfuls. If self-rising flour is used, omit the baking powder, soda, and salt, and just use milk and eggs. Cook 3 minutes in tightly covered pot. If desired, add meat gravy or other seasoning, pour over dumplings, and cook 2 minutes longer. 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.