One Slovak-style plate of small ragged dumplings made from finely grated raw potato, tossed with warm sauerkraut and cooked bacon.
1 sliceBacon
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150 gPotato
100 gSauerkraut
2.5 cupsWater
0.5 cupFlour
1 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Heat all the oil in a small frying pan. Add all the chopped drained sauerkraut and 20 ml water. Cover and cook over low heat for 10 minutes, then uncover briefly to evaporate any pooled liquid. Keep warm while making the dumplings.
Bring the remaining 600 ml water to a gentle boil in a small wide saucepan. Finely grate all the raw potato on the rasp side of a box grater into a wet pulp, keeping its juice. Immediately stir in all the flour and a little salt to make a thick sticky dough; do not squeeze the potato or add egg.
Scrape small pieces about 1 cm wide from a wet chopping board into the water with a wet knife, working in two batches. Simmer each batch for 4-5 minutes until the dumplings float and are cooked through, with no raw flour or potato in the center. Lift out with a slotted spoon and drain well, keeping the first batch warm.
Chop all the cooked bacon and add it with all the drained dumplings to the warm sauerkraut. Toss gently over low heat for 2-3 minutes until hot throughout, reaching 74 °C. Taste before adding salt and pepper, then serve the whole pan as one portion. Cheese, sour cream and other sides are not included.