SAUERKRAUT AND DUMPLINGS RECIPE
Simmering over sauerkraut creates just a slight tartness to the dumplings. The combination of these two makes a great side dish to serve with pork. Drizzle with gravy when serving to bring all the flavors together.
Provided by RecipeTips
Time 45m
Number Of Ingredients 6
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 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.
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
KIELBASA, SAUERKRAUT, AND DUMPLINGS
A very hearty one pot meal that was a childhood favorite. It can also feed a crowd by adding just a little more to the pot. Also look for a good quality polish kielbasa if you can find a butcher shop that makes their own all the better. I have a couple in the Cleveland area that will ship to California for me with a minimum...
Provided by Lou Kostura
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 4
Steps:
- 1. Add sauerkraut to dutch oven
- 2. slice and add kielbasa
- 3. add dumplings
- 4. add beer
- 5. bring to a boil, reduce to a low boil until most of the liquid has reduced. About 1 hour.
SAUSAGE AND SAUERKRAUT WITH DUMPLINGS FOR 2
Make and share this Sausage and Sauerkraut With Dumplings for 2 recipe from Food.com.
Provided by jrthrmn
Categories Pork
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, heat sauerkraut (with liquid), sausages, caraway seed, onion and water or beer to boiling.
- Reduce heat; cover and simmer 30 minutes.
- Stir baking mix and milk with fork to a soft dough.
- Drop dough by spoonfuls (2 or 3) onto sauerkraut.
- Cook uncovered over low heat 10 minutes; cover and cook 10 minutes.
- Remove dumplings, sausages and sauerkraut with slotted spoon to serving platter. Garnish with parsley.
Nutrition Facts : Calories 1648.7, Fat 136.1, SaturatedFat 48.6, Cholesterol 321.6, Sodium 5160.9, Carbohydrate 33.2, Fiber 3.8, Sugar 5.8, Protein 68.3
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
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.
JODIE'S BRATS, KRAUT AND DUMPLINGS
I have been making this for years, my mom used to make it too...We also use Pork Ribs in place of Brats too...I love to eat this with Mustard...I love the smell they give off when cooking and the flavor as well...a little taste of Germany...
Provided by JoSele Swopes @JODIE57
Categories Pork
Number Of Ingredients 8
Steps:
- Make dumplings after meat and sauerkraut has simmered for 20 minutes.... Dumplings 4 c flour 2 Tbsp baking powder 1 tsp baking soda 1/2 tsp salt 1 pinch thyme 1 tsp rosemary 1 tsp parsley 1/8 C cooking oil or bacon grease ADD MILK AND OR FLOUR AS NEEDED TILL DOUGH COMES AWAY FROM THE BOWL... Dumplings In mixing bowl place, flour, salt, baking soda, baking powder,salt...Mix and Add milk, stir till dough is formed all dry ingredients are mixed in...Add cooking oil, or olive oil, or bacon grease.. Stir till ball forms and dough comes away from bowl..If still sticky add a TBSP of flour at a time and mix well...If too dry add a TBSP of milk at a time and mix well till consistency is met... large tablespoons or soup spoons place spoonful into liquid....simmer 30 minutes
- Brown brats and apples or apple butter in a dutch oven with olive oil, add sauerkraut, spices, and beer, add 1/2 jar of water to the pot with brats and stir...simmer 20 minutes with lid off...
- Now Drop in dumpling dough into the liquid by spoonfuls and then place lid on tight...simmer for 30 minutes...Serve Hot....
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