I can remember Grandma Veit being at our house for supper and making a bread dumpling she cooked on top of the sauerkraut and ribs Mom made for supper. It was so good.

Ingredients

12 slices dry bread

water

1 egg

½ cup milk

Method

1. Soak dry bread in water. Wring out, place in bowl and tear in shreds. Beat egg

and milk. Add salt, flour and baking powder to make stiff batter. Make balls

the size of walnuts.

2. Heat sauerkraut, water and wieners. Lift sauerkraut to make room for bread

balls. Cook covered for 20 minutes to 1/2 hour or until dumplings are done.