Cheese Dumplings with Bacon and Sauerkraut

Step 1

In a bowl, mix 1 cup ricotta, 1 egg, 1/2 cup flour, 1/2 tsp salt, and 1/4 tsp pepper until just combined. The dough will be soft and slightly sticky.

Step 2

Bring a large pot of salted water to a gentle boil. Using wet hands, shape the dough into 8 small dumplings and drop them into the water.

Step 3

Simmer the dumplings for about 10 minutes, until they float to the surface and feel firm to the touch. Remove with a slotted spoon and set aside.

Step 4

While the dumplings cook, chop 4 bacon slices and 1 onion. Cook them in a large skillet over medium heat until the bacon is crispy and the onion is golden, about 8 minutes.

Step 5

Add 2 cups sauerkraut to the skillet and cook for 5 minutes, stirring occasionally, until heated through and fragrant.

Step 6

Add the cooked dumplings to the skillet and toss gently with the bacon and sauerkraut for 2-3 minutes, until the dumplings are lightly browned and coated.

Step 7

Serve warm, with extra sauerkraut on the side if desired.