Sauerkraut and Potato Dumplings

Boil peeled potatoes in salted water until fork-tender, approximately 15 minutes; drain thoroughly and let cool slightly.

Press cooled potatoes through a ricer or mash until smooth and lump-free.

Combine mashed potatoes, eggs, flour, salt, and black pepper in a large bowl; mix gently until a soft dough forms.

Bring a large pot of salted water to a boil.

Using wet hands or two spoons, form walnut-sized dumpling portions from the dough and carefully drop them into the boiling water.

Cook dumplings until they float, then continue cooking for 2 minutes longer until they are light and fluffy.

While dumplings cook, warm the sauerkraut with caraway seeds and diced ham in a large skillet over medium heat until heated through, approximately 5 minutes.

Remove cooked dumplings with a slotted spoon and transfer to the skillet with the sauerkraut mixture.

Fold dumplings gently into the sauerkraut and ham to combine, then stir in sour cream until the dumplings are lightly coated.

Adjust seasoning with salt and pepper, then serve warm.