Potato Dumplings With Sauerkraut - cooking recipe

Ingredients

2 1/4 lb baking potatoes
1 None red pepper, halved, deseeded, a little skin chiffonade for garnish, remainder diced
4.5 oz smoked bacon, diced
1 None small onion, peeled, sliced
1 tbsp olive oil
30 oz sauerkraut
2-3 None juniper berries
1 None bay leaf
1/2 cup dry white wine
1/2 cup self-rising flour
2 tbsp semolina
1 None egg yolk
None None grated nutmeg, to taste
1 tbsp clarified butter
2 None green onions, trimmed, finely sliced
5 sprigs fresh parsley, chopped

Preparation

Preheat oven to 350\u00b0F. Bake potatoes for 1 hour.
Meanwhile, heat oil in a saucepan. Fry bacon for 3-4 mins. Add onion and cook briefly. Add diced pepper and saute for 3 mins. Add sauerkraut, juniper berries and bay leaf. Cook for 5-6 mins. Add white wine. Cover and simmer for 20 mins. Season.
Remove baked potatoes from oven. Peel then pass through a potato ricer. Combine with flour, semolina and egg yolk. Knead until smooth. Season and add nutmeg. Turn out onto a lightly floured surface and shape into 4 logs. Cut each log into 2 1/2 inch long pieces. Cook in simmering water for 5 mins. Drain.
Heat clarified butter in a large frying pan. Saute dumplings for 3-4 mins. Garnish with sliced pepper skin, spring onions and parsley. Serve with sauerkraut.