Potato Dumplings With Sauerkraut Recipe

Name: Potato Dumplings With Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds baking potatoes; 1 red pepper halved, deseeded, a little skin chiffonade for garnish, remainder diced; 4 1/2 ounces smoked bacon diced; 1 onion small, peeled, sliced; 1 tablespoon olive oil; 30 ounces sauerkraut; 3 juniper berries; 1 bay leaf; 1/2 cup dry white wine; 1/2 cup self rising flour; 2 tablespoons semolina; 1 egg yolk; grated nutmeg to taste; 1 tablespoon clarified butter; 2 green onions trimmed, finely sliced; 5 sprigs fresh parsley chopped

Servings: persons

2 1/4 pounds baking potatoes
1 red pepper halved, deseeded, a little skin chiffonade for garnish, remainder diced
4 1/2 ounces smoked bacon diced
1 onion small, peeled, sliced
1 tablespoon olive oil
30 ounces sauerkraut
3 juniper berries
1 bay leaf
1/2 cup dry white wine
1/2 cup self rising flour
2 tablespoons semolina
1 egg yolk
grated nutmeg to taste
1 tablespoon clarified butter
2 green onions trimmed, finely sliced
5 sprigs fresh parsley chopped

1
Preheat oven to 350u00b0F. Bake potatoes for 1 hour.
2
Meanwhile, heat oil in a saucepan. Fry bacon for 3-4 mins. Add onion and cook briefly. Add diced pepper and saute for 3 mins. Add sauerkraut, juniper berries and bay leaf. Cook for 5-6 mins. Add white wine. Cover and simmer for 20 mins. Season.
3
Remove baked potatoes from oven. Peel then pass through a potato ricer. Combine with flour, semolina and egg yolk. Knead until smooth. Season and add nutmeg. Turn out onto a lightly floured surface and shape into 4 logs. Cut each log into 2 1/2 inch long pieces. Cook in simmering water for 5 mins. Drain.
4
Heat clarified butter in a large frying pan. Saute dumplings for 3-4 mins. Garnish with sliced pepper skin, spring onions and parsley. Serve with sauerkraut.

558

kcal

Calories

Fat

Carbs

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.
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.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 1/4 pounds baking potatoes, 1 red pepper halved, deseeded, a little skin chiffonade for garnish, remainder diced, 4 1/2 ounces smoked bacon diced, 1 onion small, peeled, sliced, and more.

Yes, Potato Dumplings With 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.

That's it — enjoy your meal!

Potato Dumplings With Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions