Sauerkraut and potato dumplings

Sauerkraut and potato dumplings

45 ratings

Justus, developer


„A delicious, truly satisfying dish. The dumplings are a staple of southern German and Austrian cuisine.“

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
potato dumplings
500 g
sauerkraut
250 ml
beef stock
70 g
butter (divided)
200 g
cubed bacon
5
juniper berries
2
onions
2
bay leaves
1 tsp
sugar
salt
pepper
parsley for serving (optional)
Metric
Imperial
  • 500 g potato dumplings
  • 500 g sauerkraut
  • 250 ml beef stock
  • 70 g butter (divided)
  • 200 g cubed bacon
  • 5  juniper berries
  • 2  onions
  • 2  bay leaves
  • 1 tsp sugar
  • salt
  • pepper
  • parsley for serving (optional)

Utensils

  • measuring cup
  • large frying pan
  • small saucepan
  • cutting board
  • knife

Enjoy with

Weissburgunder
Weissburgunder, also known as Pinot Blanc, pairs well with this dish. Its medium body, crisp finish, and fruity bouquet provide a refreshing balance to the sauerkraut and potato dumplings.

Nutrition per serving

Cal
554
Protein
23g
Fat
35g
Carb
32g

Step 1/4

Peel and finely dice onion.
  • 2 onions
  • cutting board
  • knife

Peel and finely dice onion.

Step 2/4

In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.
  • 40 butter
  • 200 bacon
  • 500 sauerkraut
  • small saucepan

In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.

Step 3/4

Add sugar, bay leaves, juniper berries, and beef stock. Season to taste with salt and pepper. Stir thoroughly and continue to cook for another approx. 8 – 10 min. until sauerkraut has absorbed most of the beef stock.
  • 1 tsp sugar
  • 2 bay leaves
  • 5 juniper berries
  • 250 ml beef stock
  • salt
  • pepper
  • measuring cup

Add sugar, bay leaves, juniper berries, and beef stock. Season to taste with salt and pepper. Stir thoroughly and continue to cook for another approx. 8 – 10 min. until sauerkraut has absorbed most of the beef stock.

Step 4/4

In a large frying pan, melt rest of butter over medium heat, add potato dumplings, and fry for approx. 3 – 5 min. until both sides are golden brown. Mix together with sauerkraut, stir thoroughly, and continue to sauté for approx. 3 – 5 min. until evenly heated. Garnish with chopped fresh parsley, if desired. Enjoy!
  • 30 butter
  • 500 potato dumplings
  • parsley for serving
  • large frying pan

In a large frying pan, melt rest of butter over medium heat, add potato dumplings, and fry for approx. 3 – 5 min. until both sides are golden brown. Mix together with sauerkraut, stir thoroughly, and continue to sauté for approx. 3 – 5 min. until evenly heated. Garnish with chopped fresh parsley, if desired. Enjoy!