SAUERKRAUT AND GERMAN POTATO DUMPLINGS
Sauerkraut and Dumplings are one of my favorite sides when eating pork. The dumpling is light and takes on the flavors of the sauerkraut and bacon. This dish is easy to make and can be made in advance. It's delicious!
Provided by Sock Box 10
Yield 12
Number Of Ingredients 6
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 AND POTATO DUMPLINGS
A great recipe I remember my Czech grandmother making. I played around with it until it tasted familiar
Provided by Kevin Young
Categories Ham
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Grate raw potatoes and drain.
- Add salt, eggs, and flour to grated potatoes and mix well (mixture will be fairly solid).
- Form dumplings into balls (desired size, I usually get about 20-25 good sized dumplings) and drop into boiling water.
- Allow to cook for 8-10 minutes making sure they do not stick to bottom of pan.
- Remove dumplings with a skimmer and set aside.
- In a large pan heat approximately 6 tbsp oil over medium heat.
- Add diced ham, caraway seeds, and pepper and allow to cook 10 minutes.
- Increase heat to high, add sauerkraut (drain about half the juice before adding) and mix well with ham.
- Allow this to cook for about 20 minutes stirring often.
- Add sour cream (the amount can definitely be adjusted to your taste) and mix well until creamy.
- Reduce heat to low, add dumplings and cover.
- Cook for 20-30 minutes stirring periodically.
FLAKE POTATO DUMPLINGS AND SAUERKRAUT
A Czech meal, Dodge County Extension 1976. Has sauerkrat dressing made with duck grease. I am guessing on how much this will serve and how long it takes. This is a very old recipe that children are trying to find because that's how Grandma cooked it. This is vegetarian except for the duck fat, and who has that? Butter or oil could be used.
Provided by Dienia B.
Categories Czech
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs; add milk, salt, flour, baking powder, and potato flakes.
- Mix to form soft dough.
- Divide into 8 parts.
- Roll each into long bun or round ball.
- Put sauerkraut and water in a large kettle and bring to a boil.
- Lay dumplings on sauerkraut and steam 8 minutes.
- Test by cutting in 2 with thread or pricking to center with fork.
- Put dumplings in a bowl.
- DRESSING:.
- Put duck fat in skillet; when hot add flour and brown.
- Add onion flakes (she says they can be fresh onion) and caraway seed to sauerkraut; thicken with browned flour.
Nutrition Facts : Calories 516.3, Fat 18.4, SaturatedFat 6.6, Cholesterol 114.3, Sodium 1585.5, Carbohydrate 73.7, Fiber 7.1, Sugar 3.4, Protein 14.7
PORK LOIN, SAUERKRAUT AND DUMPLINGS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 10 to 12 dumplings
Number Of Ingredients 21
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!
KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)
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
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
PORK, SAUERKRAUT AND DUMPLINGS
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
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
RIBS, SAUERKRAUT AND DUMPLINGS
My grandmother gave me this recipe 40 years ago. It was a favorite at all our family gatherings and church socials. Today my children are grown and off on their own, but whenever they come home to visit, they still ask me to prepare this memorable family dinner!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 639 calories, Fat 35g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1249mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.
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- In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.
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