Recipe by Kevin Young
A great recipe I remember my Czech grandmother making. I played around with it until it tasted familiar
Top Review by Bergy
Wonderful flavor - I made it with a smoked ham sausage (metwurst) and the flavor came through just right. Instead of sour cream I used 3/4cup 2% cottage cheese, whipped (It is lighter in calories and I find it does the trick). I found the dumplings a little heavy but perhaps it was the way I made them. The next time I make this recipe I will used cooked, riced potatoes and a slice of fresh bread finely crushed instead of the raw potatoes.Good way to use some left over potaoes Thanks Kevin for a tasty dish I really enjoyed it.
- 2 lbs peeled potatoes
- 1 teaspoon salt
- 2 eggs
- 3 cups instantized flour
- 1⁄2 lb diced ham
- 1 teaspoon caraway seed
- 1⁄2 teaspoon black pepper
- 1 (32 ounce) jar sauerkraut
- 1 cup sour cream (approximately)
Directions See How It's Made
- 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.