Czech Roast Pork With Dumplings & Sauerkraut

Name: Czech Roast Pork With Dumplings & Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon prepared mustard; 2 tablespoons caraway seeds; 1 tablespoon garlic powder; 1 tablespoon salt; 2 tsp ground black pepper; 5 pounds pork shoulder roast; pork shoulder blade is best, especially with the bone-in); 3 medium onions, chopped; 1/2 beer (add more if liquids dry out too much); 1 tablespoon cornstarch; 2 tablespoons butter; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon sugar; 3 eggs, beaten; 1 1/2 cups milk, or as needed; 4 cups dried white bread cubes (babi always used white bread crusts removed). I use whatever is on hand; 4 slices bacon, sliced into small strips; 1 (16 ounce) jar white wine sauerkraut - rinsed and drained; 1 onion diced; salt and pepper to taste; 1 teaspoon caraway seeds; 2 teaspoons cold water; 1 teaspoon cornstarch, or more as req. to thicken

Try this homemade Czech Roast Pork With Dumplings & Sauerkraut recipe the whole family will love. Made with vegetable oil, mustard, caraway seeds and ga…

This Czech Roast Pork With Dumplings & Sauerkraut relies on simple, everyday ingredients such as vegetable oil, prepared mustard, caraway seeds and garlic powder. It comes together quickly and makes 4 servings, at about 2207 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

2 tablespoons vegetable oil
1 tablespoon prepared mustard
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon salt
2 tsp ground black pepper
5 pounds pork shoulder roast
pork shoulder blade is best, especially with the bone-in)
3 medium onions, chopped
1/2 beer (add more if liquids dry out too much)
1 tablespoon cornstarch
2 tablespoons butter
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
3 eggs, beaten
1 1/2 cups milk, or as needed
4 cups dried white bread cubes (babi always used white bread crusts removed). I use whatever is on hand
4 slices bacon, sliced into small strips
1 (16 ounce) jar white wine sauerkraut - rinsed and drained
1 onion diced
salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons cold water
1 teaspoon cornstarch, or more as req. to thicken

1
>ROAST PORK
2
Form paste with veg. oil, mustard, caraway seeds, garlic powder, s/p.
3
Rub on pork roast, sit 30mins.
4
Preheat oven to 350F
5
Place onions in roasting pan. Add beer.
6
Place roast, fat side down, on top of onions.
7
Cover pan with foil.
8
Roast 1 hr in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 1/2 hours uncovered , or to a minimum internal temp of 160F. (add more beer if pan is drying out) Remove from heat, reserve pan juices. Let sit about 20 mins.
9
In saucepan, bring pan juices to boil. Mix butter and cornstarch to thicken, reduce heat, simmer 5 to 10 mins.
10
>DUMPLINGS
11
Stir flour, baking soda and bak. powder, salt and sugar. Make a well in center, and pour in the eggs and 1 cup of milk. Stir to blend, add enough additional milk to make a moist battery dough, not like pancake batter. Use wooden spoon to beat the dough 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add white bread cubes, stir into the dough until they disappear.
12
Bring large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap cloth around the loaf, and tie the ends.
13
Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
14
>SAUERKRAUT
15
Fry bacon/onion over med-high heat until bacon cooked and onions golden. Set aside. Place rinsed/drained sauerkraut in saucepan, and add enough water to cover the surface. Bring to simmer over med heat. Add bacon, season with s/p and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
16
Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

2207

kcal

Calories

116

Fat

Carbs

187

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon prepared mustard, 2 tablespoons caraway seeds, 1 tablespoon garlic powder, and more.

Yes, Czech Roast Pork With Dumplings & Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2207 kcal
Category
Meat & Poultry

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