Potato Dumplings With Sauerkraut

• 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

1. Preheat oven to 350u0b0F. Bake potatoes for 1 hour.
2. 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.
3. 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.
4. 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.

baking potatoes, red pepper, bacon, onion, olive oil, sauerkraut, berries, bay leaf, white wine, flour, semolina, egg yolk, nutmeg, butter, green onions, parsley

Taken from recipes-plus.com/api/v2.0/recipes/31113 (may not work)