Soak sauerkraut in cold salted water for 1 hour. Drain very well and repeat again using new salted water for another 1 hour. Then again, drain very well and spread the sauerkraut in a thin layer out on wax paper to fully air dry. (Soaking reduces some of the sour-bitterness of the sauerkraut)
Combine ingredients in the order as above and mix with fork after each ingredient is added. Add more flour as needed to make dough for dumplings.
Cook dumplings in boiling salted water.
Use 2 individual teaspoons, putting dough on one teaspoon and use the second teaspoon to cut off small amounts of dough, dropping these pieces of dough into the boiling water. (Keep dumplings small)
When there seems to be a fair amount of dumplings floating to the top of the boiling water, scoop the dumplings out and place into a colander and rinse in cold water immediately. Then put this batch of well drained dumplings into a extra large bowl and add some of the sauerkraut, and mix them together to start combining.
Repeat as new dumplings are done boiling (floating).
Brown one bag of onions with two sticks of butter. Brown until butter and onions are a golden brown, not burnt. Add this to dumplings and sauerkraut mixture and mix together immediately. Repeat for second bag of onions.
Keep warm for serving, or refrigerate for the next day’s use.
Upon serving the next day, warm-up small portions at a time. When all is reheated, add a ½ stick of melted butter that has been made golden brown, to the entire mixture.
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