Crackling potato dumplings with sauerkraut (Grammelknödel)

1. Boil the potatoes in their skins, peel, press while warm and let cool completely.

2. For the filling, finely chop the crackling and warm it slowly in a pan over low heat so it releases a little fat; add the finely chopped onion and garlic, fry for 3 minutes, then mix with the marjoram, parsley and pepper; let cool and shape into 8 small balls.

3. For the sauerkraut, fry the onion in the lard, add the squeezed sauerkraut, caraway and sugar, pour in a little water and braise covered for 40 minutes.

4. Quickly knead the cooled potatoes with the flour, semolina, egg and salt into a dough; divide into 8 pieces, flatten each in your palm, place a crackling ball in the centre and carefully seal into a dumpling.

5. Simmer the dumplings in salted water for 15-18 minutes until they float.

6. Lift out with a slotted spoon and serve with the sauerkraut, drizzled with the rendered fat from the crackling.

Tip: If the crackling is very dry, warm it with a spoonful of lard - the filling stays juicier.