DOUGH DUMPLINGS AND SAUERKRAUT

Slice the wieners thin. Put aside.

Drain the sauerkraut well.

In a wok or large frying pan (I prefer a wok because it makes less of a mess) add 1/2 cup of margarine, the sauerkraut, and some salt and pepper to taste (I use a generous amount of pepper and a decent amount of salt myself). Turn wok on to medium. Stir occassionally. The sauerkraut will/may brown over time and become crisper.

Place a large pot shy of 3/4 full of water on the stove and bring to a boil. 

As the sauerkraut cooks, mix the flour and 3/4 tsp of salt.  Add 3/4 cup of water. Turn it into a dough ball of noodle dough consistency. Add flour or water as needed.

Tear off pieces of the dough, roll into a small ball, and squish with the palm of your hands slightly. Place it carefully in the boiling water. Do this for the rest of the dough. These are your dumplings. When done, add the sliced wieners to the pot of water. Boil for 10-15 minutes. Drain. 

Add the dumplings and wieners to the wok with the sauerkraut. Add the rest of the margarine, approximately 1/2 a cup. Add more salt and pepper to taste. Turn up the cooking temperature slightly. Cook for 10-15 minutes or until the meat, and dumplings become a bit crisp along with the sauerkraut. 

Dish and serve and enjoy!