Preparation To make the sauerkraut: Combine water or sauerkraut liquid, 1 pound sauerkraut, onion, salt and pepper, and garlic in a Dutch oven. Bring to a boil, reduce heat to low and simmer 1 hour, stirring occasionally, until the liquid is almost gone. Add caraway seeds, stir, cover, and turn off heat.To make the dough balls: Heat oven to 350 degrees and lightly grease a baking sheet. Cut dough into manageable pieces and roll as if making breadsticks, about 3/4 inch in diameter. Cut into 1 inch-long chunks and roll into balls. Repeat with remaining dough.Bake balls until golden brown on top and the dough balls feel somewhat “stiff†when squeezed. Remove from oven and let stand 10 minutes.When ready to serve, reheat sauerkraut mixture until it just begins to produce steam. Add the baked dough balls and mix thoroughly. Cover, turn off heat, let stand 2-3 minutes, and serve immediately.Note: At this point, if not being served in the context of a meatless Christmas Eve dinner, all this needs is some kielbasa, and perhaps some good mustard.