Best 2 Sauerkraut And Potato Dumplings Recipes
Sauerkraut and potato dumplings is a classic German dish that is hearty, flavorful, and relatively easy to make. The sauerkraut is made with fermented cabbage, giving it a tangy and slightly sour flavor. The potato dumplings are made with mashed potatoes, flour, and eggs, and are boiled until they are light and fluffy. This dish is typically served with a side of sour cream or applesauce.
In this article, you will find two recipes for sauerkraut and potato dumplings. The first recipe is for a traditional German sauerkraut and potato dumplings. The second recipe is for a vegetarian version of sauerkraut and potato dumplings, which uses vegetable broth instead of meat broth. Both recipes are easy to follow and will result in a delicious and satisfying meal.
In addition to the two sauerkraut and potato dumpling recipes, this article also includes a recipe for a simple green salad. This salad is a great way to add some freshness and crunch to your meal. It is made with mixed greens, tomatoes, cucumbers, and a light vinaigrette dressing.
Whether you are looking for a traditional German meal or a vegetarian option, this article has you covered. The sauerkraut and potato dumplings are sure to be a hit with your family and friends.
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
Tips:
- Use fresh sauerkraut: Fresh sauerkraut has a more vibrant flavor and a crisper texture than store-bought sauerkraut.
- Rinse the sauerkraut: Rinsing the sauerkraut helps to remove any excess saltiness.
- Use a variety of potatoes: Using a variety of potatoes, such as russets, Yukon Golds, and red potatoes, will give the dumplings a more complex flavor and texture.
- Grate the potatoes: Grating the potatoes helps to create a smooth and fluffy dumpling.
- Add some herbs and spices: Adding some herbs and spices, such as thyme, rosemary, and garlic, will give the dumplings more flavor.
- Make sure the water is boiling: The water should be boiling before you add the dumplings. This will help to prevent them from sticking to the bottom of the pot.
- Cook the dumplings until they float: The dumplings are done cooking when they float to the top of the water.
- Serve the dumplings with your favorite sauerkraut dish: The dumplings can be served with a variety of sauerkraut dishes, such as sauerkraut and sausage, sauerkraut and pork, or sauerkraut and kielbasa.
Conclusion:
Sauerkraut and potato dumplings are a delicious and hearty dish that is perfect for a cold winter day. The dumplings are soft and fluffy, and the sauerkraut is tangy and flavorful. This dish is sure to be a hit with your family and friends.
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