Knedlickyzelidumplingsandsauerkraut Recipes

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)

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.

KNEDLICKY ZELI DUMPLINGS AND SAUERKRAUT

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.

SAUSAGE SCHNITZEL WITH QUICK SAUERKRAUT

Steps:

• Sauerkraut:
• Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
• Mustard:
• Whisk together all of the ingredients in a small bowl and set the sauce aside.
• Schnitzel:
• Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
• Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
• Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
• Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)

Steps:

• Stir together flour, baking soda, baking powder, salt, and sugar in a large bowl. Make a well in the center.
• Pour eggs and 1 cup milk into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Use a sturdy wooden spoon to beat dough for at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add dry white bread cubes; stir into dough until they disappear.
• Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap the cloth around loaf and tie ends.
• Place loaf into boiling water; cook 45 minutes, turning loaf over halfway through. Remove from 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 drained sauerkraut into a saucepan; add water to cover the surface. Bring to a simmer over medium heat. Add bacon; season with salt, pepper, and caraway seeds. Stir together water and cornstarch; mix into sauerkraut and simmer for a few minutes before removing from heat.
• Slice dumpling loaf. Drizzle with bacon drippings from the pan. Serve with sauerkraut.

KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES

Steps:

• Mix the salt and cabbage together and let stand 30 minutes.
• Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
• Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
• Add the noodles and toss to blend thoroughly.
• Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.

NOODLES AND KRAUT

Steps:

• Cook noodles according to package directions; drain. , In a small skillet, melt butter. Add onion; saute until tender. Add noodles and sauerkraut; cook and stir over medium heat for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.

EASY KNACKWURST AND SAUERKRAUT

Steps:

• Put sauerkraut in a large saucepan (add a little liquid if necessary - water, white wine, broth or beer).
• Mix in caraway seed and brown sugar (if using).
• Put knackwurst on top.
• Cover and cook on low heat 30-35 minutes.

PA DUTCH SAUERKRAUT DUMPLINGS

Steps:

• Make into a paste. Drop into boiling kraut.
• If your rise is not pleasing, put in more baking powder.
• I have seen recipes up to a tbsp of baking powder.
• Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
• About 12 minutes.

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)

Steps:

• Stir together flour, baking soda, baking powder, salt, and sugar in a large bowl. Make a well in the center.
• Pour eggs and 1 cup milk into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Use a sturdy wooden spoon to beat dough for at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add dry white bread cubes; stir into dough until they disappear.
• Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap the cloth around loaf and tie ends.
• Place loaf into boiling water; cook 45 minutes, turning loaf over halfway through. Remove from 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 drained sauerkraut into a saucepan; add water to cover the surface. Bring to a simmer over medium heat. Add bacon; season with salt, pepper, and caraway seeds. Stir together water and cornstarch; mix into sauerkraut and simmer for a few minutes before removing from heat.
• Slice dumpling loaf. Drizzle with bacon drippings from the pan. Serve with sauerkraut.