This recipe for hitchkoshes (potato dumplings) is nothing extravagant; it is a recipe of modest ingredients that were available to my Eastern European ancestors, but it is rich in flavor and rich in history. My sister and I were thrilled whenever my paternal grandmother Etta Klein--who I called Savta ("grandmother" in Hebrew)--made hitchkoshes for us during our visits to Canada. My savta was Czech but forced into concentration camps during the Holocaust and miraculously survived, later migrating to Israel and Canada to escape religious persecution. In Winnipeg, Manitoba, they found stability and raised my father and aunt. I will always remember seeing the numbers tattooed on my grandparents' arms--a permanent reminder of their status as prisoners. Making and eating hitchkoshes reminds me of the trauma that they endured and also their capacity to survive with the most modest of means.
Mix ingredients well and place on small board and with teaspoon, slide small pieces of potato mixture into large pot of boiling, salted water (1/4 c of salt). Dumplings should be teaspoon size or less. Simmer until potato dumplings for 15 minutes. Stir fry sauerkraut in separate pan in 2 tablespoons of oil and 2 tablespoons of margarine until sauerkraut is browned a little. Serve sauerkraut with dumplings.