Dumplings and Sauerkraut

Dumplings and sauerkraut are a strong family tradition in my household. My mother taught me to make it, her mother before her and so on for generations. Our family has a strong Bohemian heritage (Czech Republic) so this might sound familiar to those of you with similar ties or with a German background since the two cultures are quite similar, at least when it comes to food.

What makes our dish different than most is the addition of jeishka (pronounced yeesh-KA) to the sauerkraut. It takes away the bitterness. We love it so much in my family that you'll see it on all our holiday tables and as a special treat throughout the year. Actually, in my house you'll see it even more often but that's because it's so affordable and makes great leftovers. The dumplings can even be used again in other dishes as you'll see in my next blog.

The one thing about Dumplings and Sauerkraut is that it does take about two hours to prep and cook so plan accordingly. Hope you enjoy!


Dumplings and Sauerkraut

Tools:
Large Mixing Bowl
Small Bowl
Measuring Cups
Measuring Spoons
Mixing Spoon
Large Pot
Medium Sauce Pan with lid
Small Frying Pan
Strainer
Kitchen Towel
Timer
Food Processor, Mandolin, or Chopping Knife
Serving Plate or Bowl for Dumplings
Serving Bowl for Sauerkraut

Ingredients for Dumplings:

4 cups Flour (we use white but you could probably experiment with others)
1 tsp. Salt
1 tbs. sugar
1 packet of Active Dry Yeast (equivalent to 2-1/4 tsp.)
1 cup Warm Water
2-3 eggs

Instructions for Dumplings:

• In a small bowl put warm water. Add active dry yeast and sugar. Let dissolve.
• In a large mixing bowl add flour and salt. Mix well.
• Add dissolved yeast mixture to flour mixture. Stir thoroughly.
• Mix in eggs.
• Cover with towel and let sit for one hour.
• Coat hands with flour then create about six balls out of the dough.
• Let dough balls sit while you bring a large pot of water to a roiling boil.
• Gently drop dough balls into the water. (They will expand so, if your pot isn't very big, only do three at a time.)
• Boil for 5 minutes then rotate the dumplings so that the top is now in the water. Boil for 5 more minutes.
• Remove from water making sure to drain as much water from them as possible. Put on plate or in a bowl.
• Let cool for at least 5 minutes then serve.
  

Ingredients for Sauerkraut:

1 24oz can of Sauerkraut
1 Small Onion - diced
1/8 cup Flour
1 tbs. Vegetable or Corn Oil
1/4 cup Water
Caraway Seed


Instructions for Sauerkraut:

• Put sauerkraut in a medium sauce pan on a back burner on med/high heat. Bring to a boil then let simmer while covered.
  
• In the frying pan, add the oil and onions then brown the onion over medium heat.
• Add water and flour to onions. Bring to a boil. (This is the jeishka!) It should be a little watery but not runny.
  
• Strain jeishka into the sauerkraut. Press with a spoon to get all the juice. (Sometimes I just add it all to the sauerkraut and don't strain it. You'll have to test and see how you prefer it.)
  
• Add a small pinch of caraway to the sauerkraut.
• Simmer on low for at least 5 minutes.
• Remove from heat and let cool for 10 minutes before serving.

I tend to prepare the sauerkraut while the dough is rising for the dumplings. It seems to be the most efficient way of cooking. I then remove the sauerkraut from the heat when the dumplings are halfway through cooking.

Our family cuts the dumpling up and puts sauerkraut over it much the way you would put gravy over mashed potatoes. It's absolutely delicious!