These are really delicious and something I had never tried up until cooking them myself. Basically a German Gnocchi more or less, shaped differently and browned a bit. I use to hate Kraut growing up and now love it as an adult along with all kinds of fermented foods. Kraut and Pork are an awesome combo!
Ingredients
DUMPLINGS
300 g floury potatoes
2 egg yolks
7 tbsp unsalted butter
¼ tsp ground nutmeg
100 g semolina
130 g flour
Ingredients
MIXTURE
500 g potato dumplings
500 g sauerkraut
250 ml beef stock
70 g butter (divided)
200 g cubed bacon
5 juniper berries
2 onions
2 bay leaves
1 tsp sugar
salt
pepper
parsley for serving (optional
Method
For the Dumplings
1. Add unpeeled potatoes to a pot, cover with water and season with salt. Bring to a simmer and let potatoes cook over medium heat for approx. 20 min., or until fork tender. Drain the potatoes, then return them to the pot, and let the remaining water evaporate. Once dry, peel the still warm potatoes and process them with a potato ricer into a bowl.
2. Add egg yolks and some of the butter to the bowl with the potatoes. Season with nutmeg, salt, and pepper. Start kneading with your hands to combine the ingredients. Add semolina and a third of the flour and keep kneading with your hands. Little by little, add remaining flour until a smooth dough forms.
3. Halve the dough and roll into logs, approx. 2-cm/3/4-in. in diameter. Slice each log into approx. 2-cm/3/4-in. thick pieces. Use your hands to roll each piece into a finger shaped dumpling with a thick middle and tapered ends.
4. In a large pot, bring water to a boil and cook potato dumplings. Once they float, they are done. Remove from the pot and let them drain in a sieve.
Method
For the Mixture
1. Peel and finely dice onion.
2. In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.
3. Add sugar, bay leaves, juniper berries, and beef stock. Season to taste with salt and pepper. Stir thoroughly and continue to cook for another approx. 8 – 10 min. until sauerkraut has absorbed most of the beef stock.
4. In a large frying pan, melt rest of butter over medium heat, add potato dumplings, and fry for approx. 3 – 5 min. until both sides are golden brown. Mix together with sauerkraut, stir thoroughly, and continue to sauté for approx. 3 – 5 min. until evenly heated. Garnish with chopped fresh parsley, if desired. Enjoy!
Ingredients
DUMPLINGS
300 g floury potatoes
2 egg yolks
7 tbsp unsalted butter
¼ tsp ground nutmeg
100 g semolina
130 g flour
Ingredients
MIXTURE
500 g potato dumplings
500 g sauerkraut
250 ml beef stock
70 g butter (divided)
200 g cubed bacon
5 juniper berries
2 onions
2 bay leaves
1 tsp sugar
salt
pepper
parsley for serving (optional
Method
For the Dumplings
1. Add unpeeled potatoes to a pot, cover with water and season with salt. Bring to a simmer and let potatoes cook over medium heat for approx. 20 min., or until fork tender. Drain the potatoes, then return them to the pot, and let the remaining water evaporate. Once dry, peel the still warm potatoes and process them with a potato ricer into a bowl.
2. Add egg yolks and some of the butter to the bowl with the potatoes. Season with nutmeg, salt, and pepper. Start kneading with your hands to combine the ingredients. Add semolina and a third of the flour and keep kneading with your hands. Little by little, add remaining flour until a smooth dough forms.
3. Halve the dough and roll into logs, approx. 2-cm/3/4-in. in diameter. Slice each log into approx. 2-cm/3/4-in. thick pieces. Use your hands to roll each piece into a finger shaped dumpling with a thick middle and tapered ends.
4. In a large pot, bring water to a boil and cook potato dumplings. Once they float, they are done. Remove from the pot and let them drain in a sieve.
Method
For the Mixture
1. Peel and finely dice onion.
2. In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.
3. Add sugar, bay leaves, juniper berries, and beef stock. Season to taste with salt and pepper. Stir thoroughly and continue to cook for another approx. 8 – 10 min. until sauerkraut has absorbed most of the beef stock.
4. In a large frying pan, melt rest of butter over medium heat, add potato dumplings, and fry for approx. 3 – 5 min. until both sides are golden brown. Mix together with sauerkraut, stir thoroughly, and continue to sauté for approx. 3 – 5 min. until evenly heated. Garnish with chopped fresh parsley, if desired. Enjoy!
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