3 c. grated raw potatoes
1 tbsp. salt
1 egg
2 c. flour (about)
4 tbsp. butter
2 tbsp. Crisco
#2 1/2 can sauerkraut (or 2 lb. cabbage, sliced)

Add salt and egg to potatoes, and enough flour to make a thick dough. Wet a dish with cold water (so dough won't stick) and place dough on plate. Bring 3 or 4 quarts of water to a rolling boil; once water is boiling, add 1 tablespoon of salt.

Drop dough into boiling water. Allow 1 teaspoon dough for each dumpling. Cook about 8 minutes. Drain and rinse in cold water.

Pour very hot butter over all. Melt Crisco in skillet and add kraut (that has been rinsed in cold water and pressed dry) or sweet cabbage (sliced).

Cook, stirring frequently until light brown. Add to dumplings and serve immediately.

Note: Use butter knife to drop dumplings from teaspoon into boiling water.