Sauerkraut and Speatzels

Sauerkraut and Speatzels - Old family recipe
Half a day on stove top and oven

Take two jars, cans or bags of sauerkraut (I like Polish style)
Pour in large pot
Add two pound of pork... Good cutlets to pork stake. Stir
Cover meat with Sauerfraut and simmer for no less than four hours... all day if possible

Then put a 1 1/2 quart pot of water (6" deep) on the stove to boil.
Keep a tea kettle of almost boiling handy to add hot water to pot as needed.

Mix: (you can add or subtract for this size of this mixture)
3 cups Flour
3 eggs
1 1/2 teaspoons salt
3 cups or less water
Grate 1 to 2 pounds of cheddar cheese
(I need to make this to make sure the amounts are right)

Fry up one to two cups of chopped onions until soft

Mix together flour, eggs, salt and water, use less water - add the last cup
slowly until mixture is the texture somewhere between a soft bisquet mix and pancake batter. Spoon teaspoon sized globs into the boiling water. See what works best for dumpling... to thin and they fall apart too thick and they are doughy.

After being in the water a couple of minutes, run the spoon around the bottom of the pan to loosen dumplings. When they float to the top they are done.
Spoon into a greased high sided baking dish. Lay out dumplings evenly in one layer, sprinkle with grated cheese. Layer multiple layers of dumplings and cheese until pan is full.

Sprinkle with cooked onions and bake for one hour at 350 degrees. They will puff up a little.

Serve with sauerkraut and pork mixture. Enjoy!