Sauerkraut and Potato Dumplings

Recipe by Kevin Young
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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