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.