Speckknoedel (Austrian Bacon Dumplings)
light cream (half&half)
Trim the bread slices and cut them into ½ inch cubes.
Cut the bacon slices into ⅓ inch squares. Sauté them over moderate heat in a large skillet for about 5 minutes.
Transfer them to paper towels with a slotted spoon, and pat dry.
Pour water to a depth of 3 inches into a wide bottomed pot.
Brown the bread cubes in the hot bacon fat for 3 to 5 minutes. Transfer them to a large bowl.
Add the cream to the bowl. Gently toss the bread until it absorbs all the cream.
Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and ¼ teaspoon of the salt.
Beat the egg yolk and add it to the bowl.
Gently blend all the ingredients.
Shape the mixture into 1¼ inch spheres with your hands. (If your mixture is too dry, moisten it with a little more cream.
Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other.
Melt the butter to moderate heat in a clean large skillet. Add the onions and sauté for 2 minutes.
Add the sauerkraut and the remaining salt and blend the mixture.
Cover, and cook for 12 minutes.
Cook the dumplings in the simmering water for about 10 onion-sauerkraut pan.