DUMPLING:

2 eggs
2 tbsp. water
1/2 tsp. salt
1 c. all-purpose flour

Beat eggs, water and salt with fork. Add flour to make sticky, but not runny. Work with tipped bowl over boiling water, drop by tip of teaspoon into water. Stir, turn heat to low and cook 5 minutes. Drain well and add to sauerkraut.

SAUERKRAUT AND BACON:

Cut 1/2 pound sliced bacon into small pieces. Cook until browned. Add 1 large can of sauerkraut that has been rinsed well. Cook sauerkraut slowly with bacon and drippings for 3/4 hour, stirring occasionally. Add dumpling to sauerkraut and serve.