Sauerkraut and Potato Dumplings
A great recipe I remember my Czech grandmother making. I played around with it until it tasted familiar
- 2 lbs peeled potatoes
- 1 teaspoon salt
- 2 eggs
- 3 cups instantized flour (like Wondra)
- ½ lb diced ham
- 1 teaspoon caraway seeds
- ½ teaspoon black pepper
- 1 (32 ounces) jar sauerkraut
- 1 cup sour cream (approximately)
- 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.