Czech Roast Pork With Dumplings Sauerkraut Recipes

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ROASTED PORK WITH SAUERKRAUT AND DUMPLINGS



ROASTED PORK WITH SAUERKRAUT AND DUMPLINGS image

Slow roasted pork with sauerkraut and fluffy dumplings is one of the top comforting and iconic dishes in Czech cuisine. You can serve it as a Sunday lunch or on special occasions like Easter.

Provided by Julia

Categories     Main Course

Time 4h25m

Number Of Ingredients 22

1 6- pound boneless pork shoulder roast
9 small garlic cloves
2 tbsp + 1 tbsp vegetable oil; divided
1 large onion (chopped)
1 large bay leaf
1 tsp caraway seeds
5 balls of allspice (Jamaican pepper)
salt & pepper (to season)
2 cup water
8 cups all-purpose flour
1 large egg
2 cups warm milk +1/2 cup for the yeast starter
3 tsps salt
2 tsp instant dry yeast
1/2 tsp sugar
3 cups sauerkraut
1 tbsp vegetable oil
1 medium onion
salt & pepper (to season)
1 cup water
1 tsp sugar
1 tbsp all-purpose flour

Steps:

  • Preheat oven 350 F / 180 C. Take room temperature boneless pork shoulder roast and with paired knife, make 9 small holes on the top of the roast. Place 9 small garlic cloves inside. Season with salt and pepper. Let aside.
  • In a dutch oven or any other cast iron pot reheat, vegetable oil on medium high and sear 1 large chopped onion for 1 min. Brown the roast on both sides, for about 1 minute each side.
  • Remove the dutch oven from the heat. Add large bay leaf, caraway seeds and balls of allspice. Add 2 cups of water and place it in the preheated oven for 30 minutes, uncovered. After 30 minutes of roasting reduce the heat to 325 F/ 160 C and continue roasting for another 1 hour, covered.
  • After one hour of roasting, uncover and roast for another and final 30 minutes. The roast must reach internal temperature 160 F/ 75 C. Use the juices to brush over the roast time to time.
  • Let the roast sit in the dutch oven (covered) for 20 minutes, before you slice it.
  • To prepare starter, place instant yeast in a small bowl with warm milk and sugar. Mix it well with spoon to get creamy texture. Cover the bowl with food foil and let it stand in warm place for 10 minutes. The yeast starter should double in size.
  • In a bowl of stand mixer with hook attachment; add flour, egg, salt and yeast starter and mix on low speed. Add slowly warm milk, until the dough gets well combined. Knead the dough with hook attachment on medium low speed for 10 minutes. If you don't have a stand mixer, knead the dough with your hands for 10 minutes or until the dough is stretchy and soft.
  • Shape the dough in ball and place it back to the bowl and cover with plastic food wrap. Let the dough rise for 40 minutes to 1 hour in warm (sunny) place. The dough should double in size.
  • After first rise, punch the dough in the bowl. The dough will slightly deflate. Place the dough on lightly floured surface and cut it in 4 equal pieces. Shape 4 dumpling logs and place them on baking sheet, covered by plastic food wrap or parchment paper. Cover those 4 logs of dumplings with clean cotton kitchen towel and let rise for another 20 minutes in warm place.
  • In the meanwhile, prepare large sauce pot with steam basket. Fill it with water at the steam basket level. Brush the steam basket with butter or oil preventing sticking. Bring the water to a boil. Once the dumpling logs has risen for another 20 minutes, place 2 logs of dumplings in large sauce pot with steam basket. Cover the sauce pot with lid and lower the heat on medium-low. Steam the dumpling logs for 20-25 minutes.
  • Remove the dumpling logs out of the steaming basket and poke them with toot pick or fork. Cut the dumplings with sawing thread or unscented dental floss. Serve!
  • In a large skillet with lid, reheat vegetable oil and sear chopped medium onion for about 5 minutes, or until slightly brown.
  • Add sauerkraut and water. Season with salt and pepper.
  • Cook covered, for 15 -20 minutes or until the water will slightly evaporate.
  • Add sugar and flour and cook for another 1 minute on medium high heat, uncovered. Serve the pork with dumplings, sauerkraut and drizzle with juices from the roasted pork.

Nutrition Facts : Calories 703 kcal, ServingSize 1 serving

PORK, SAUERKRAUT AND DUMPLINGS



Pork, Sauerkraut and Dumplings image

Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.

Provided by Pam White

Categories     Main Dish Recipes     Dumpling Recipes

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) pork shoulder roast, well-trimmed and trimmings reserved
2 (20 ounce) cans sauerkraut, undrained
½ cup applesauce
¼ cup brown sugar, or to taste
2 (12 fluid ounce) cans or bottles beer, divided
3 cups water
1 (14 ounce) can kraut juice
2 cups all-purpose baking mix (such as Bisquick®)
⅔ cup milk

Steps:

  • Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
  • About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
  • Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
  • Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 g

CZECH ROAST PORK



Czech Roast Pork image

Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!

Provided by none

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h30m

Yield 8

Number Of Ingredients 11

2 tablespoons vegetable oil
1 tablespoon prepared mustard
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground black pepper
5 pounds pork shoulder blade roast
3 medium onions, chopped
½ cup beer
1 tablespoon cornstarch
2 tablespoons butter

Steps:

  • In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
  • Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
  • In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 7.4 g, Cholesterol 119.2 mg, Fat 33.2 g, Fiber 1.7 g, Protein 30.1 g, SaturatedFat 12.1 g, Sodium 1001.9 mg, Sugar 2 g

CZECH ROAST PORK WITH DUMPLINGS & SAUERKRAUT



CZECH ROAST PORK WITH DUMPLINGS & SAUERKRAUT image

Categories     Pork     Dinner

Yield 6 6

Number Of Ingredients 30

Roast Pork
2 tablespoons vegetable oil
1 tablespoon prepared mustard
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon salt
2 tsp ground black pepper
5 pounds pork shoulder roast
pork shoulder blade is best, especially with the bone-in)
3 medium onions, chopped
1/2 beer (add more if liquids dry out too much)
1 tablespoon cornstarch
2 tablespoons butter
DUMPLINGS
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
3 eggs, beaten
1 1/2 cups milk, or as needed
4 cups dried white bread cubes (babi always used white bread crusts removed). I use whatever is on hand
SAUERKRAUT
4 slices bacon, sliced into small strips
1 (16 ounce) jar white wine sauerkraut - rinsed and drained
1 onion diced
salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons cold water
1 teaspoon cornstarch, or more as req. to thicken

Steps:

  • >ROAST PORK Form paste with veg. oil, mustard, caraway seeds, garlic powder, s/p. Rub on pork roast, sit 30mins. Preheat oven to 350F Place onions in roasting pan. Add beer. Place roast, fat side down, on top of onions. Cover pan with foil. Roast 1 hr in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 1/2 hours uncovered , or to a minimum internal temp of 160F. (add more beer if pan is drying out) Remove from heat, reserve pan juices. Let sit about 20 mins. In saucepan, bring pan juices to boil. Mix butter and cornstarch to thicken, reduce heat, simmer 5 to 10 mins. >DUMPLINGS Stir flour, baking soda and bak. powder, salt and sugar. Make a well in center, and pour in the eggs and 1 cup of milk. Stir to blend, add enough additional milk to make a moist battery dough, not like pancake batter. Use wooden spoon to beat the dough 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add white bread cubes, stir into the dough until they disappear. Bring large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap cloth around the loaf, and tie the ends. Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from water, unwrap, and cover with a tea towel. Let stand for 10 minutes. >SAUERKRAUT Fry bacon/onion over med-high heat until bacon cooked and onions golden. Set aside. Place rinsed/drained sauerkraut in saucepan, and add enough water to cover the surface. Bring to simmer over med heat. Add bacon, season with s/p and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat. Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

ED & SANDI'S PORK ROAST AND DUMPLINGS W/ SAUERKRAUT



Ed & Sandi's Pork Roast and Dumplings W/ Sauerkraut image

This is one of my favorite meals handed down from my Italian/Czech grandparents to my father to myself. The latter two individuals are still alive, so we're claiming credit for it. (Who's gonna argue?) It rates scary on the health-O-meter, but who cares?! It's delicious! Hey, if you want to go exercise, donate to the IRS or volunteer at your local library to alleviate your guilt, go right ahead. I want you to know that I'm usually very stingy with this recipe. Course, that doesn't mean you'll like it, but that's not MY fault! Oh, and just so you know, these are very firm and dense dumplings, not light and fluffy. We prefer these stick-to-your-bones babies. And each bite you take MUST have a bit of sauer kraut, pork and dumpling on it....it's the LAW. Number of servings is approximate.

Provided by Sandi From CA

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

4 cups flour (plus extra for kneading dough later)
4 cups prepared instant mashed potatoes (yes, INSTANT... this is important)
1 egg
4 lbs pork roast (WITH its fat, add butter later if you don't have enough)
6 garlic cloves, peeled
1 teaspoon onion powder
1 tablespoon dried onion flakes
2 tablespoons caraway seeds (to season the roast and the sauerkraut)
1 teaspoon sage (to taste)
salt and pepper (to taste)
28 ounces sauerkraut
1 tablespoon butter (for sauerkraut)
butter (to add if roast doesn't have enough fat on it)

Steps:

  • DUMPLINGS: Mix and knead flour, prepared instant potatoes and eggs. (See photo #2) Go on, fondle that mass! Add a little water if too dry or flour if too wet. The dough should no longer be sticking tenaciously to your hands or the board as you knead. Be careful not to add too much flour or your dumplings will be too hard. Use your culinary expertise. If, by chance, you have none, welcome to the club. Form dough into a loaf (See photo #3) and set aside. Go put the next load of laundry in the washer and neglect, as usual, folding the dryer load until someone complains so loudly, you have no choice but to submit.
  • PORK ROAST: Place sliced and now screaming garlic into slits you've cut all over roast. Season with the sage and half of each of the following; caraway seeds, salt, pepper and onion powder. Push the laundry out of your mind. It really has no business intruding on your kitchen time, now does it.
  • Sear in skillet on all sides. Remind yourself to use the splatter guard next time you do this and turn the stereo up louder to muffle the sounds of self-flagellating irritation ricocheting through your head as you count the newly forming grease blisters on your hands and forearms.
  • Put into baking pan and cook at 450 degrees for 15-20 minutes. Unless the roast has quite a bit of fat attached to it, add several pats of butter on and around the roast. Remind yourself that there are others in the house who, if they really appreciated you, would be doing that laundry.
  • Lower heat to 375 and cook for 1.5 hours. Lower again after that to 250 for 15 to 30 minutes to finish. Meanwhile, QVC wants you to know.... "You're worth it!" (the diamond earrings...Give in.).
  • Check the roast occasionally and baste with rendered fat, adding butter if needed, but don't tell your doctor or at least don't mention our names.
  • RESUME DUMPLING PRODUCTION WHILE ROAST COOKS: Cut across loaf of dough at 1" intervals (see photo #4). Roll into cylindrical shapes about 1" in diameter x 3-4" long.
  • Boil several at a time, but don't overcrowd, in a large pot until they float like -- well, like things that float. Make sure they don't stick to the bottom while boiling. Cut into a cylinder to check for uniform doneness. The color/shade should be the same throughout the thickness of the dumpling. Remove the remainder of the dumplings and cut each into 1/2" slices, setting them aside in large bowl. Finish boiling/slicing all dumpling cylinders.
  • What laundry?.
  • MEANWHILE: Cook the drained sauerkraut with salt, pepper, the remaining caraway seeds, (we like LOTS!) and dried onion flakes on medium heat with 1 tablespoon butter until lightly browned, stirring occasionally. If your mother in law is present, notice how she periodically cuts her eyes toward you in the kitchen -- in essence, "back seat cooking". If she tries to take over, asking if she can "help you", suddenly remember the laundry. Laugh internally as she slumps toward the laundry room.
  • Check for doneness by cutting into roast. Don't worry about losing any juices - you have butter, one of the major food groups, on your side. Resist the temptation to ram your incisors into roast before it's plated.
  • Serve roast sliced. Use roast juice over sauerkraut and dumplings. Or, for the less socially correct, bathe everything on your plate in good, old-fashioned FAT! Yum!

Nutrition Facts : Calories 712.6, Fat 19.7, SaturatedFat 8.4, Cholesterol 187.8, Sodium 1130.6, Carbohydrate 69.7, Fiber 7.4, Sugar 2.4, Protein 60.9

UNCLE EMIL'S CZECH-STYLE SAUERKRAUT



Uncle Emil's Czech-Style Sauerkraut image

Growing up we ate this delicious sauerkraut w/roast pork & roast duck dinners, often w/dumplings as a 2nd side dish. Every family's treasured recipe has a story. My great-uncle Emil (Placek) was Czech by heritage, but American born. 1 dy he walked into a diner in Nebr & was face-to-face w/my Irish great-aunt Loretta (Sullivan). She was cookin up a storm & he was hungry & smitten, so it was a fated marriage of "sweet & sauer". Lots of Irish colleens followed my Aunt Loretta & made great kraut using applesauce & Step #5 below. We all overuse the word "best" if talking about things we love, so I won't do that. This is the BEST! (Noted time is 30 min total for all prep & cooking)

Provided by twissis

Categories     Vegetable

Time 1h

Yield 6 2/3 cup, 6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can sauerkraut
4 tablespoons butter
1 medium potato (peeled & grated)
1 medium onion (grated)
1 cup applesauce (Don't use unsweetened)
1 teaspoon caraway seed

Steps:

  • Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
  • Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
  • Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
  • Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
  • All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
  • NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.

Nutrition Facts : Calories 150.5, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 561.9, Carbohydrate 19.9, Fiber 3.5, Sugar 2.4, Protein 1.8

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2017-05-01 Roast Pork with Dumplings and Sauerkraut Cuisine: Czech Republic Ingredients For the Pork 5 lbspork shoulder 2 Tbspvegetable oil 1 largeyellow onion 1/2 cupbeer + more as needed 1 Tbspspicy mustard 2 Tbspcumin seed 1 Tbspgarlic powder 1 TbspKosher Salt 1 Tbspcorn starch 2 Tbspbutter For the Dumplings 3 cupsflour 1 tspbaking soda 1 tspbaking …
From notesfromamessykitchen.com


JULIA RECIPES — ROASTED PORK (VEPROVA PECENE) WITH SAUERKRAUT...
2020-04-07 Roasted pork (veprova pecene) with sauerkraut (zeli) and fluffy dumplings (knedliky) is one of the national iconic meal, you will find in Czech cuisine. For those who loves comforting meals with a splash of beer (Pilsner), this is the green card.
From juliarecipes.tumblr.com


DUšENé KYSELé ZELí – ( COOKED SAUERKRAUT ) | LITTLE BIT OF CZECH …
2014-04-07 Open cans of sauerkraut, drain the water and add to the onion. Add 2 cans of water, sugar, caraway seed, and salt. Bring to boil than turn down the heat to Lo and simmer for 30 minutes. Add 1 cup of water and bring to boil. In a small cup mix water with flour till smooth. Pour the mixture into the boiling sauerkraut and stir for 2 minutes.
From littlebitofczech.com


CZECH PORK AND SAUERKRAUT RECIPE - GMTEGYPT.COM
2022-01-27 czech pork and sauerkraut recipe. Published by on January 27, 2022. Categories . ihc orthopedic surgeons near haguenau; Tags ...
From gmtegypt.com


CZECH PORK ROAST - COOKING WITH FAMILY
Set oven to preheat at 350°F. 3.2. Preheat a fry pan on medium-high heat with 2 TBSP of frying oil and briefly sear from all sides to reach a nice sear (about 3 - 5 minutes). 3.3. Pour 1 cup of water under the meat and pour the remaining marinade over the meat. 3.4. Add 8 slices of butter on the top of the meat. 3.5.
From cookingwithfamily.com


CZECH ROAST PORK WITH DUMPLINGS & SAUERKRAUT | RECIPE | CZECH …
May 24, 2019 - www.epicurious.com/recipes/member/views/czech-roast-pork-...
From pinterest.co.uk


VEPřO KNEDLO ZELO - TRADITIONAL CZECH RECIPE | 196 FLAVORS
2018-01-12 Knedlíky (Dumplings) Combine the sugar, the yeast, and the milk. Whisk and set aside for about 10 minutes or until it is foamy. In the bowl of a stand mixer, combine the flour, the egg, the salt. Add the yeast mixture and knead until the dough detaches from the edges of …
From 196flavors.com


CZECH PORK AND SAUERKRAUT RECIPE - PHCCGLOBAL.COM
2022-01-27 famous football families; skater girl hairstyles 2021; real madrid squad 2011; how to draw a easter bunny easy; eaze delivery driver jobs; sweden poverty rate 2021
From phccglobal.com


CZECH PORK SAUERKRAUT AND DUMPLINGS – NORTHRICHLANDHILLSDENTISTRY
2022-03-10 Roast Pork, Dumplings and Sauerkraut – Czech Cookbook best www.czechcookbook.com Pork Roast: Prep: 15 min. Bake at 400F: 1 hr. 15 min. – 1 hr. 45 min. Total: 1 hr. 30 min. – 2 hrs. 2 1/2 lb. pork roast salt 1 garlic head 1 small onion 1/4 tsp caraway seeds 2-3 cups of water (or more as needed) Sauerkraut: Prep: 5 min. Cook: 55 min. Total: 1 …
From northrichlandhillsdentistry.com


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