Knedlicky Zeli Dumplings And Sauerkraut Recipes

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KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)



Knedliky - Czech Dumpling with Sauerkraut (Zeli) image

This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great.

Provided by none

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
3 eggs, beaten
1 ½ cups milk, or as needed
4 cups dry white bread cubes
4 slices bacon, sliced into small strips
1 (16 ounce) jar sauerkraut - rinsed and drained
salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons cold water
1 teaspoon cornstarch

Steps:

  • In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
  • Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the 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 the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
  • Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper 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.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 50.2 g, Cholesterol 82.9 mg, Fat 10.2 g, Fiber 3.3 g, Protein 12.2 g, SaturatedFat 3.5 g, Sodium 1004.5 mg, Sugar 4.4 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.

TRADITIONAL KNEDLICKY (CZECH POTATO DUMPLINGS)



Traditional Knedlicky (Czech Potato Dumplings) image

My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling.

Provided by Buffington

Categories     Potato

Time 40m

Yield 8-10 dumplings, 8-10 serving(s)

Number Of Ingredients 2

3 cups mashed potatoes (real, not fake, leftovers work great)
3 cups all-purpose flour (I've never tried any other kind, so I don't know how well it would work)

Steps:

  • Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
  • Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
  • Form dough into baseball/tennis ball sized balls.
  • Carefully, so as not to splash, drop dumplings one at a time into boiling water. Do not over crowd pot. You only want a single layer of dumplings.
  • The dumplings will sink to the bottom.
  • Bring water back to a boil and then simmer.
  • When the dumplings begin to float they're done. Don't take them out of the water right away, let them float for about 5 minutes before removing them.
  • Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
  • Serve alongside any kind of roast and top with gravy or butter and salt and pepper. Yum!
  • Leftovers can be cut up into bite-sized pieces.

Nutrition Facts : Calories 236, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 238.8, Carbohydrate 49.6, Fiber 2.5, Sugar 1.3, Protein 6.3

KNEDLICKY ZELI DUMPLINGS AND SAUERKRAUT



Knedlicky Zeli Dumplings and Sauerkraut image

Make and share this Knedlicky Zeli Dumplings and Sauerkraut recipe from Food.com.

Provided by Dienia B.

Categories     Czech

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups sauerkraut
1 teaspoon caraway seed
1 tablespoon sugar
2 cups flour
2 tablespoons sugar
1/2 teaspoon cream of tartar
4 teaspoons baking powder
1/4 teaspoon salt
1 egg
2/3 cup milk

Steps:

  • Place sauerkraut, caraway seed, and sugar in pan with lid.
  • Cover sauerkraut with water.
  • Bring to a boil then simmer while making dumplings.
  • DUMPLINGS:.
  • Mix flour, sugar, cream of tartar, baking powder, and salt together.
  • Make well in center.
  • Drop in egg and milk; stir to mix.
  • Drop dough the size of small egg on top of boiling sauerkraut.
  • Reduce heat.
  • Cover and cook 20 minutes on low.
  • Serve immediately.

Nutrition Facts : Calories 226.7, Fat 2.4, SaturatedFat 1, Cholesterol 34.8, Sodium 990.9, Carbohydrate 44.5, Fiber 4, Sugar 8.1, Protein 7.2

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)



KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI) image

Number Of Ingredients 1

3 cups all-purpose flour

Steps:

  • In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface.
  • Add the dry white bread cubes, and stir into the dough until they disappear.

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Top Asked Questions

How to make knedliky dumpling with sauerkraut?
Directions. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper 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.
Can you make sauerkraut and dumplings with kielbasa?
Sauerkraut and Dumplings is a hearty dish that is void of any costly ingredients, making it ideal to serve large families on a shoestring budget. Though I make my version with Kielbasa, my mother would add ham hocks, or even hot dogs.
What's the best way to eat leftover dumplings?
It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs.
How long does it take to cook potato dumplings?
Cooking potatoes: Around 1hr, plus cooling time. Making dumplings: Prep: 35 min. Cook: 35 min. Total: Around 2hr. 30 min. 6 small or 5 medium size potatoes 3 cups Wondra flour 2 eggs 1 tsp salt 3 Tbsp butter 1/4 cup milk Water and 1 tsp salt for cooking dumplings.

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