Speckknodel (Austrian Bacon Dumplings)

Ingredients

• •6 slices slightly stale white bread
• •5 slices thick cut bacon
• •1/3 cup light cream
• •1/2 cup flour
• •1/2 teaspoon baking powder
• •1/4 teaspoon caraway seeds
• •1/4 teaspoon dried thyme
• •1/4 teaspoon freshly ground black pepper
• •1/2 teaspoon salt (or to taste)
• •1 large egg yolk
• •1 tablespoon unsalted butter
• •1/2 cup sliced white onions
• •1/2 pound sauerkraut, rinsed and drained
• •1 tablespoon chopped fresh parsley

Directions

1. 1Trim the bread slices and cut them into 1/2 inch cubes.
2. 2Cut the bacon slices into 1/3 inch squares. Sautee them over moderate heat in a large skillet for about 5 minutes. Stir frequently. Transfer them to paper towels with a slotted spoon, and pat dry.
3. 3Pour water to a depth of 3 inches into a wide bottomed pot and bring it to a simmer (in preparation for step 8).
4. 4Brown the bread cubes in the hot bacon fat for 3 to 5 minutes. Transfer them to a large bowl.
5. 5Add the cream to the bowl. Gently toss the bread until it absorbs all the cream. Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of the salt. Beat the egg yolk and add it to the bowl. Gently blend all the ingredients.
6. 6Shape the mixture into 1 1/4 inch spheres with your hands. (If your mixture is too dry, moisten it with a little more cream.) Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other.
7. 7Melt the butter to moderate heat in a clean large skillet. Add the onions and saute for 2 minutes. Add the sauerkraut and the remaining salt and blend the mixture. Cover, and cook for 12 minutes.
8. 8Cook the dumplings in the simmering water for about 10 minutes (start this step as soon as you cover the onion-sauerkraut pan.) You need not turn the dumplings as they will do that by themselves.
9. 9Transfer the cooked ’speckknoedel’ to a warm bowl and cover them with the onion-sauerkraut mixture.
10. 10Garnish with parsley and serve immediately.