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; reserve a little of this fat for serving; 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.
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