Sauerkraut and Potato Dumplings

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.

Ingredients Nutrition


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

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