Sauerkraut, mushrooms and dumplings

1 kg bag sauerkraut
2 sliced onions
half cup dried porcini
2 cups wine or sherry

caraway seeds
2 bay leaves
allspice
large punnet mushrooms, sliced

cheddar

smoked paprika

500 g sweet potato
350 g potato

200 g flour

1 egg

nutmeg

salt

Soak the porcini in hot water. Drain the sauerkraut. In a dutch oven on high heat, fry the caraway seeds for a few seconds, then add the onions and let them sweat on medium heat. When they're soft, add the kraut, chopped porcini with juice, wine, bay and allspice. Top up with water so that everything's almost covered. Simmer for an hour. Meanwhile, fry the mushrooms and set aside. Then make the dumplings. 

Peel and boil the potatoes as for mash. Strain, mash, let them dry and cool. The dough seems easier to work when cool. Mix in the flour and beaten egg. Add nutmeg and season well. Roll out on a floured surface like gnocchi. Boil for a few minutes until they float.

Mix together the dumplings, mushrooms and sauerkraut. Put in a deep baking dish and top generously with cheddar. Lots of smoked paprika all over. Broil.