I am doing a big family feed of sauerkraut and dumplings. My grandma
was czech but never much taught anyone just how she did these.
I have done them several times before and they have gotten better
each time but never as light and good as hers. Any suggestions
or tried and true recipes for the dumplings would be great. Is there a
way to pre-make these the day or morning before serving them and then
just boiling before serving? I have been using stale kaiser rolls for
the bread.
TIA, TAria