Sauerbraten:

3 lb. beef, rolled rump roast
2 cups water
1 cup red wine vinegar
1 large onion thinly sliced
8 whole cloves
5 peppercorns, crushed
1 1/2 tsp. salt
2 bay leaves
4 tbsp. vegetable oil
1/2 cup water
1/3 cup gingersnaps, crushed
2 tbsp. brown sugar
1/3 cup water
3 tbsp. flour

Prick beef roast through with fork. Place beef in a 4-quart glass bowl. Mix 2 cups water, vinegar, onion, cloves, peppercorn, salt and bay leaf; pour over beef, cover and refrigerate, turning several times for 3 days.

Remove beef from marinade, pat dry, strain marinade, reserve it. Heat oil in Dutch oven and cook beef in hot oil, turning occasionally about 10 minutes. Remove beef, pour off fat. Heat 2 cups of reserved marinade and 1/2 cup water to boiling in the same Dutch oven. Reserve remaining marinade. Return beef to Dutch oven, and reduce the heat. Cover and simmer until beef is tender, about 2 hours.

Remove beef to a heated platter, keep warm. Pour liquid from Dutch oven in a large measuring cup, skim off fat. Add enough reserved marinade to make 2 1/2 cups. Return to Dutch oven, stir in gingersnap crumbs and brown sugar. Mix 1/3 cup water and flour, stir slowly into liquid. Heat to boiling stirring constantly for about 1 minute. Strain gravy serve with beef slices and potato dumplings.

Potato Dumplings:

2 tbsp. butter
bread cubes (stale bread, crusts removed and torn into small pieces)
4 to 5 large potatoes, boiled and mashed
1/2 c. flour
1 1/2 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. white pepper
2 eggs, beaten
2 tbsp. bread crumbs
2 tsp. butter
4 quarts water
2 tsp. salt

Heat 2 tbsp. butter in skillet. Cook bread cubes in butter over medium heat, stirring frequently, until golden brown. Mix potatoes, flour, 1 1/2 tsp. salt, nutmeg and white pepper. Stir in eggs. Beat until dough holds in shape. Flour hands, lightly, shape about 2 tbsp. dough into ball, press hole in center with fingertip, put into the hole 3 bread cubes. Seal by shaping into ball again. Repeat with remaining dough and bread cubes.

Heat water and 2 tsp. salt to boiling in a 8-quart Dutch oven. Heat 2 tsp. butter in a skillet until melted, stir in breadcrumbs, and cook until butter is absorbed; reserve. Drop dumplings into boiling water, stir once to prevent sticking on the bottom. Reduce heat and simmer for about 15 minutes. Remove from water with slotted spoon. Sprinkle dumplings with reserved breadcrumbs.