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1
Trim the bread slices and cut them into 1/2 inch cubes.
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2
Cut the bacon slices into 13 inch squares.
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3
Saute them over moderate heat in a large skillet for about 5 minutes.
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4
Stir frequently.
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5
Transfer them to paper towels with a slotted spoon, and pat dry.
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6
Pour water to a depth of 3 inches into a wide bottomed pot.
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7
Brown the bread cubes in the hot bacon fat for 3 to 5 minutes.
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8
Transfer them to a large bowl.
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9
Add the cream to the bowl.
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10
Gently toss the bread until it absorbs all the cream.
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11
Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of the salt.
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12
Beat the egg yolk and add it to the bowl.
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13
Gently blend all the ingredients.
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14
Shape the mixture into 1 1/4 inch spheres with your hands.
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15
(If your mixture is too dry, moisten it with a little more cream.
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16
Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other.
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17
Melt the butter to moderate heat in a clean large skillet.
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18
Add the onions and saute for 2 minutes.
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19
Add the sauerkraut and the remaining salt and blend the mixture.
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20
Cover, and cook for 12 minutes.
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21
Cook the dumplings in the simmering water for about 10 onion-sauerkraut pan.
