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    You are in: Home / Recipes / Sauerkraut and Potato Dumplings Recipe
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    Sauerkraut and Potato Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Kevin Young's Note:

    A great recipe I remember my Czech grandmother making. I played around with it until it tasted familiar

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    Units: US | Metric


    1. 1
      Grate raw potatoes and drain.
    2. 2
      Add salt, eggs, and flour to grated potatoes and mix well (mixture will be fairly solid).
    3. 3
      Form dumplings into balls (desired size, I usually get about 20-25 good sized dumplings) and drop into boiling water.
    4. 4
      Allow to cook for 8-10 minutes making sure they do not stick to bottom of pan.
    5. 5
      Remove dumplings with a skimmer and set aside.
    6. 6
      In a large pan heat approximately 6 tbsp oil over medium heat.
    7. 7
      Add diced ham, caraway seeds, and pepper and allow to cook 10 minutes.
    8. 8
      Increase heat to high, add sauerkraut (drain about half the juice before adding) and mix well with ham.
    9. 9
      Allow this to cook for about 20 minutes stirring often.
    10. 10
      Add sour cream (the amount can definitely be adjusted to your taste) and mix well until creamy.
    11. 11
      Reduce heat to low, add dumplings and cover.
    12. 12
      Cook for 20-30 minutes stirring periodically.

    Ratings & Reviews:

    • on July 07, 2002


      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.

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    • on December 17, 2003


      This is true comfort food. I wasn't sure what instantized flour is, so I used all-purpose. That may explain why the dumpling were heavy. I taste-tested the dumplings alone (before adding them to the kraut) and they were bland. But once the whole dish is together it is delicious. I probably used about 1/2 the sour cream the dish called for. I think it would be great even without the sour cream.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sauerkraut and Potato Dumplings

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 806.9
    Calories from Fat 173
    Total Fat 19.3 g
    Saturated Fat 9.6 g
    Cholesterol 160.5 mg
    Sodium 3099.0 mg
    Total Carbohydrate 124.5 g
    Dietary Fiber 13.7 g
    Sugars 6.5 g
    Protein 34.1 g

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