Sauerkraut And Dumplings Recipes

PORK AND SAUERKRAUT WITH DUMPLINGS

Steps:

• Rub pork with salt and pepper. Place in a pot (with a lid - if possible) and cover with water, adding onion cut into pieces.
• Boil meat until tender, remove excess fat.
• Add sauerkraut and simmer about 20 minutess.
• Mix dry dumpling ingredients together.
• Add milk gradually mixing well then add the melted butter.
• Drop by spoonsful into boiling pork and kraut.
• Cook 15 minutes covered.

PORK, SAUERKRAUT AND DUMPLINGS

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.

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.

SAUERKRAUT AND DUMPLINGS RECIPE

Steps:

• In a mixing bowl, lightly beat the eggs. Add all other ingredients except for the sauerkraut; mix with a fork until all ingredients are combined. Dough should be stiff enough so a dumpling holds it shape fairly well when you drop it from a spoon. If the dumpling spreads too much add a little more flour. Add the sauerkraut to a large skillet and heat it until bubbling. Turn it down to a simmer and then drop the dumpling dough from a large spoon by pushing it off with your finger. Make the dumplings any size you desire. Just know that the dumplings will almost double in size when they are cooked. Once all the dumplings are on the sauerkraut, cover the pan and cook at a simmer for 15 minutes. Turn the dumplings over, cover and simmer for an additional 10 to 15 minutes. Serve the sauerkraut and dumplings together.

SAUERKRAUT AND GERMAN POTATO DUMPLINGS

Steps:

• Mash potatoes and add flour, egg, and salt and mix.
• Shape by rolling into logs the size of your middle finger. (roll on floured surface)
• Set aside while heating the sauerkraut.
• Fry and crumble the bacon.
• Drain the bacon and pour two tablespoons of the bacon drippings over the sauerkraut.
• Slice dumplings into 1-inch lengths and cook in boiling salted water for 10 minutes.
• When you first place the dumplings in the water, they will fall to the bottom and then float to the top as they cook.
• Drain the dumplings and add to the sauerkraut.
• Add the crumbled bacon.
• This dish can be made the day before and reheated.
• Enjoy!

SAUERKRAUT, SAUSAGE AND DUMPLINGS

Steps:

• 1. Slice the sausage into 1 to 2" pieces and brown in a 1 tablespoon of butter. Remove from pan. To the pan add the remaining 2 tablespoons of butter and slowly saute sliced onions and thinly sliced apples. When soft add brown sugar and cook for awhile longer until caramelized.
• 2. Transfer to a dutch oven and add the drained sauerkraut and wine to the pan. Add the sausage and potatoes (if using) and cook slowly, covered, for up to two hours.
• 3. Lightly mix the baking mix and milk together. Bring the sauerkraut mixture to a light boil and drop small dumplings (about 3-4 tablespoon size) atop. Let cook for 10 minutes, uncovered. Remove cover, lower heat and cook for 10 minutes more until dumplings are done. Enjoy!

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.

ROASTED PORK WITH SAUERKRAUT AND DUMPLINGS

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.

PORK LOIN, SAUERKRAUT AND DUMPLINGS

Steps:

• For the pork loin, pressure cooker method:
• In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
• For the pork loin, oven method:
• Preheat the oven to 350 degrees F.
• Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
• Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
• For the potato dumplings:
• While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
• Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
• Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
• Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
• For the sauerkraut:
• Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
• For serving:
• This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
• There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

RIBS, SAUERKRAUT AND DUMPLINGS

Steps:

• Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.