Sauerkraut and Potato Dumplings

"A great recipe I remember my Czech grandmother making. I played around with it until it tasted familiar"
 
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Ready In:
1hr
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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. Totally new paring concept to me. I'm not sure I did it right since I have only made dumplings a couple times in my life and have only eaten the ones that I've made, so I'm never sure if I've made them properly since I have nothing to compare them to. The end result was kind of thick both dumplings and sauce. They were very unusual and I really enjoyed trying this. Thanks for posting your recipe.
     
  3. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.
 
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