Black Plentene Dumplings

Finely weigh bacon and chimney sausages, finely chop shallot.

Heat butter in a pan and fry bacon, chimney sausages, shallot, parsley and chives and remove from heat. Mix into the dumpling bread, sift black plentum and wheat flour over it.

Beat eggs with cream and sour cream and pour over dumpling dough. Work the mixture well and season with salt and pepper.

Let the dumpling dough rest for 15 to 20 minutes and then form dumplings with moistened palms.

Cook in boiling salted water for 15 to 20 minutes until lightly simmering.

Arrange the finished black-plumed dumplings on a sauerkraut base and pour gravy over them.

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