Sauerkraut and Potato Dumplings

Sauerkraut and Potato Dumplings Recipe - Authentic Czech Cuisine

Region / culture: Czech Republic | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Sauerkraut and Potato Dumplings is a traditional Eastern European dish that combines the tangy flavor of sauerkraut with hearty potato dumplings. This dish is perfect for a comforting meal on a cold day.

History

This recipe has been passed down through generations in Eastern European families. It is a popular dish in countries like Germany, Poland, and Czech Republic, where sauerkraut is a staple ingredient in many traditional dishes.

Ingredients

2 lb (907 g) peeled potatoes
1 tsp salt
2 eggs
3 cups instantized flour (like Wondra)
0.5 lb (227 g) diced ham
1 tsp caraway seeds
0.5 tsp black pepper
1 jar (32 oz or 907 g) sauerkraut
1 cup sour cream (approximately)

How to prepare

Grate raw potatoes and drain.
Add salt, eggs, and flour to the grated potatoes and mix well (the mixture will be fairly solid).
Form dumplings into balls (desired size, usually about 20 – 25 good-sized dumplings) and drop them into boiling water.
Allow them to cook for 8 – 10 minutes, making sure they do not stick to the bottom of the pan.
Remove the dumplings with a skimmer and set them aside.
In a large pan, heat approximately 6 tbsp of oil over medium heat.
Add diced ham, caraway seeds, and pepper, and allow them to cook for 10 minutes.
Increase the heat to high, add sauerkraut (drain about half of the juice before adding), and mix well with the 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 the heat to low, add the dumplings, and cover.
Cook for 20 – 30 minutes, stirring periodically.

Variations

Add cooked bacon or sausage for extra flavor.
Substitute the ham with cooked chicken or turkey for a lighter option.
Mix in chopped onions or garlic for added depth of flavor.

Cooking Tips & Tricks

Make sure to drain the grated potatoes well to remove excess moisture.

- Be careful not to overmix the dumpling dough, as this can make the dumplings tough.

- Adjust the amount of sour cream to your taste preference for a creamier or tangier dish.

Serving Suggestions

Serve Sauerkraut and Potato Dumplings hot with a dollop of sour cream on top for added creaminess. Pair with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Boiling the dumplings ensures they are cooked through and have a soft texture, while sautéing the ham and sauerkraut adds a rich flavor to the dish.

Ingredient Substitutions

If you don't have instantized flour, you can use all-purpose flour instead. You can also use turkey bacon or vegetarian sausage as a substitute for the ham.

Make Ahead Tips

You can prepare the dumplings ahead of time and store them in the refrigerator until ready to cook. The sauerkraut mixture can also be made in advance and reheated before serving.

Presentation Ideas

Serve Sauerkraut and Potato Dumplings in a large serving bowl with a sprinkle of fresh herbs on top for a pop of color. You can also garnish with a drizzle of olive oil for added richness.

Pairing Recommendations

Pair Sauerkraut and Potato Dumplings with a crisp white wine or a cold beer to complement the tangy sauerkraut and savory ham flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Sauerkraut and Potato Dumplings contains approximately 350 calories.

Carbohydrates

Each serving of Sauerkraut and Potato Dumplings contains approximately 45 grams of carbohydrates.

Fats

Each serving of Sauerkraut and Potato Dumplings contains approximately 10 grams of fats.

Proteins

Each serving of Sauerkraut and Potato Dumplings contains approximately 15 grams of proteins.

Vitamins and minerals

Sauerkraut is a good source of Vitamin C and Vitamin K, while potatoes provide Vitamin B6 and potassium.

Alergens

This recipe contains eggs and wheat flour, which may be allergens for some individuals.

Summary

Sauerkraut and Potato Dumplings is a balanced meal that provides carbohydrates for energy, fats for satiety, proteins for muscle building, and essential vitamins and minerals for overall health.

Summary

Sauerkraut and Potato Dumplings is a comforting and flavorful dish that combines the tangy taste of sauerkraut with hearty potato dumplings. This traditional Eastern European recipe is perfect for a cozy meal at home.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Sauerkraut and Potato Dumplings. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was known for her delicious home-cooked meals, had passed down many recipes to my mother and me. But this particular recipe was something I had never heard of before.

One day, while walking through the village market, I came across an old woman selling jars of homemade sauerkraut. Intrigued by the tangy smell and vibrant green color, I struck up a conversation with the woman. She told me that sauerkraut was a traditional dish in her family, passed down from generation to generation.

As we talked, she mentioned that she often paired the sauerkraut with potato dumplings, a hearty and comforting dish that she learned to make from her own grandmother. I was immediately captivated by the idea of combining these two seemingly disparate ingredients and knew I had to learn how to make it myself.

I asked the woman if she would be willing to share her recipe with me, and to my delight, she agreed. We spent the afternoon in her cozy kitchen, peeling potatoes, shredding cabbage, and mixing the ingredients together. As the aroma of the sauerkraut simmering on the stove filled the room, I felt a deep sense of connection to my heritage and the generations of women who had come before me.

After several hours of cooking and chatting, the woman handed me a handwritten recipe card for Sauerkraut and Potato Dumplings. I thanked her profusely and promised to cherish the recipe and pass it down to my own children one day.

Back at home, I couldn't wait to recreate the dish for my family. I followed the recipe to the letter, boiling the potatoes, mixing in the sauerkraut, and shaping the dumplings with my hands. As the aroma of the dish wafted through the house, my family gathered around the table eagerly awaiting their first taste of this new culinary creation.

When the meal was finally ready, we sat down to eat, savoring each bite of the savory, tangy dumplings. The combination of the soft, starchy potatoes and the zesty sauerkraut was a revelation, and I knew I had stumbled upon a recipe that would become a beloved family tradition.

Over the years, I have continued to make Sauerkraut and Potato Dumplings for my family, sharing the recipe with friends and neighbors who have all been equally enchanted by its unique flavors. Each time I prepare the dish, I am reminded of the kind old woman in the village market who shared her recipe with me and the joy of discovering a new culinary tradition.

As I sit here now, surrounded by my children and grandchildren, I am filled with gratitude for the simple pleasures of good food and the stories behind the recipes that bring us together. The recipe for Sauerkraut and Potato Dumplings may have come from a chance encounter, but it has become a cherished part of our family history, connecting us to our past and nourishing us in the present.

And so, I pass on this recipe to you, my dear grandchildren, with the hope that you too will find joy in the art of cooking and the stories that come with each dish. May you always remember the thrill of stumbling upon a new recipe and the magic of sharing it with those you love.