Czech (Bohemian) Style Pork, Sweet Kraut and Potato Dumpling
Sept 5, 2017 3:47:51 GMT -6
ruthc likes this
Post by Glen Carman aka Delmonico on Sept 5, 2017 3:47:51 GMT -6
Czech (Bohemian) Style Pork, Sweet Kraut and Potato Dumplings
This dish was brought to southeast Nebraska in the 1870’s with the influx of settlers from that region of the Austrian-Hungarian Empire, (another interesting history for another day) it is still popular with their descendants from whom I was first fed the dish then decided to learn it from them.
For this dish I’ll set it up again for a 12” deep this should feed around 10 people, as always with my recipes proportions are not critical go up or down on amounts to fit the dutch oven you want to use.
4 pounds of pork (roast, loin, steaks or chops will work fine)
1 onion
2 -29 oz or 4 -15 oz cans of kraut or and equal amount of homemade
¼ cup of brown sugar
Salt and pepper
2-4 tablespoons of caraway seed
1 tablespoon of lard
¼ cup of flour
3-4 cups of water
Potato Dumplings
2 pounds (6 medium) potatoes
4 cups flour
3 tablespoons of baking powder
1 teaspoon of salt
3-4 large eggs
Heat the lard in the dutch oven and sear the meat well, remove the meat and brown the onions, replacing the meat when done, add enough water to have about an inch in the oven, salt and pepper to taste then simmer on a low heat for about an hour with roast of whole loin, a half hour for steaks or chops.
Mix kraut, sugar and caraway seed and place it in the oven beside the meat, simmer for another 45 minutes.
While the meat is cooking, peel the potatoes and boil in a separate dutch oven or kettle till soft, drain and allow to cool, mash well or run through a potato ricer, the ricer making a smoother product.
Mix the baking powder, salt and flour (or just use self-rising flour) then mix well with the potatoes, mix in enough of the lightly beaten eggs to make a soft workable dough, cover and let rest till needed.
When the meat has cooked, remove from heat, mix the flour with the cup of water and mix it with the kraut. Roll the dough out between the hands to make a longer elongated dumpling, I make them about the size of a hot dog cut in half, but size is up to you. Place the dumplings on top of the kraut and place on heat again, bring to a simmer and cook 20-30 more minutes until the dumplings are fluffy and fairly solid. (These dumplings are a much heavier dumpling that the biscuit dough type.
A good dish to serve with the Czech Rye Bread and Kolatch. I’ve made this dish for groups with no Czech background and it’s never failed to be a hit, the hardest part about it is trying to convince people to try it because of the kraut, many people have only had raw kraut heated up, there have never had it cooked slow with pork, with this dish with the added sugar changes the whole taste and the thickened kraut is almost a gravy.
This dish was brought to southeast Nebraska in the 1870’s with the influx of settlers from that region of the Austrian-Hungarian Empire, (another interesting history for another day) it is still popular with their descendants from whom I was first fed the dish then decided to learn it from them.
For this dish I’ll set it up again for a 12” deep this should feed around 10 people, as always with my recipes proportions are not critical go up or down on amounts to fit the dutch oven you want to use.
4 pounds of pork (roast, loin, steaks or chops will work fine)
1 onion
2 -29 oz or 4 -15 oz cans of kraut or and equal amount of homemade
¼ cup of brown sugar
Salt and pepper
2-4 tablespoons of caraway seed
1 tablespoon of lard
¼ cup of flour
3-4 cups of water
Potato Dumplings
2 pounds (6 medium) potatoes
4 cups flour
3 tablespoons of baking powder
1 teaspoon of salt
3-4 large eggs
Heat the lard in the dutch oven and sear the meat well, remove the meat and brown the onions, replacing the meat when done, add enough water to have about an inch in the oven, salt and pepper to taste then simmer on a low heat for about an hour with roast of whole loin, a half hour for steaks or chops.
Mix kraut, sugar and caraway seed and place it in the oven beside the meat, simmer for another 45 minutes.
While the meat is cooking, peel the potatoes and boil in a separate dutch oven or kettle till soft, drain and allow to cool, mash well or run through a potato ricer, the ricer making a smoother product.
Mix the baking powder, salt and flour (or just use self-rising flour) then mix well with the potatoes, mix in enough of the lightly beaten eggs to make a soft workable dough, cover and let rest till needed.
When the meat has cooked, remove from heat, mix the flour with the cup of water and mix it with the kraut. Roll the dough out between the hands to make a longer elongated dumpling, I make them about the size of a hot dog cut in half, but size is up to you. Place the dumplings on top of the kraut and place on heat again, bring to a simmer and cook 20-30 more minutes until the dumplings are fluffy and fairly solid. (These dumplings are a much heavier dumpling that the biscuit dough type.
A good dish to serve with the Czech Rye Bread and Kolatch. I’ve made this dish for groups with no Czech background and it’s never failed to be a hit, the hardest part about it is trying to convince people to try it because of the kraut, many people have only had raw kraut heated up, there have never had it cooked slow with pork, with this dish with the added sugar changes the whole taste and the thickened kraut is almost a gravy.
