This sauerkraut and bacon dumpling recipe is from my Ukranian Father in Law taught to him as a child. He called it "Parahai" and I have no idea how to spell it - forgive me if it's wrong, but the recipe has been enjoyed by my family and my grandkids as a favourite.
1 can (410g) sauerkraut, well drained
2 rashers of bacon, diced
1 medium onion, diced
2 cups plain flour
water as needed
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