Ingredient

 1.  Trim the bread slices and cut them into 1/2 inch  cubes. 
  2.  Cut the bacon slices into 1/3 inch squares.  Saute  them over moderate heat in a large skillet for about 5
  minutes. Stir frequently. Transfer them to paper  towels with a slotted spoon, and pat dry. 
  3.  Pour water to a depth of 3 inches into a wide  bottomed pot and bring it to a simmer (in preparation  for step 8).
  4.  Brown the bread cubes in the hot bacon fat for 3  to 5 minutes. Transfer them to a large bowl. 
  5.  Add the cream to the bowl.  Gently toss the bread  until it absorbs all the cream. Add to this mixture  the bacon, flour, baking powder, caraway seeds, thyme,  pepper, and 1/4 teaspoon of the salt. Beat the egg  yolk and add it to the bowl.  Gently blend all the  ingredients. 
  6.  Shape the mixture into 1 1/4 inch spheres with  your hands. (If your mixture is too dry, moisten it  with a little more cream.) Place the dumplings on a  plate as you make them, arranging them in one layer so  they do not touch each other. 
  7.  Melt the butter to moderate heat in a clean large  skillet. Add the onions and saute for 2 minutes. Add  the sauerkraut and the remaining salt and blend the  mixture. Cover, and cook for 12 minutes. 
  8.  Cook the dumplings in the simmering water for  about 10 minutes (start this step as soon as you cover  the onion-sauerkraut pan.)  You need not turn the  dumplings as they will do that by themselves. 
  9.  Transfer the cooked 'speckknoedel' to a warm bowl  and cover them with the onion-sauerkraut mixture.  Garnish with parsley and serve immediately.

  Serves 3 to 4.