Knedlicky Zeli Dumplings and Sauerkraut
Transport your taste buds to the heart of traditional Czech cuisine with "Knedlicky Zeli Dumplings and Sauerkraut," a comforting dish that combines pillowy bread dumplings with tangy, buttery sauerkraut. Made from simple pantry staples like all-purpose flour, stale bread cubes, and caraway seeds, this recipe is a tribute to rustic flavors and hearty preparation. The dumplings are light and tender, perfectly paired with sauerkraut that’s sautéed with golden onions, butter, and a hint of sugar for a balance of sweet and sour. Whether you're exploring Eastern European food culture or looking for a satisfying vegetarian main, this dish is a versatile crowd-pleaser that’s easy to prepare in under an hour. Serve it as a cozy dinner, and don't forget to garnish with fresh parsley for a final touch of color and flavor!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 large Egg
- 250 milliliters Milk
- 100 grams Stale bread cubes
- 500 grams Sauerkraut
- 1 medium Onion
- 2 tablespoons Butter
- 1 teaspoon Caraway seeds
- 1 teaspoon Sugar
- 0.25 teaspoon Black pepper
- 2 liters Water
- 1 teaspoon Salt (for boiling water)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the egg and milk to the dry ingredients. Mix until a sticky dough forms.
Fold in the stale bread cubes evenly throughout the dough. Set aside to rest for 10 minutes.
Meanwhile, prepare the sauerkraut. Finely chop the onion.
Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5 minutes.
Add the sauerkraut to the skillet along with the caraway seeds, sugar, and black pepper. Stir well and cook on low heat for 15 minutes, stirring occasionally. Remove from heat and set aside.
Bring 2 liters of salted water to a boil in a large pot.
Divide the dough into 8 equal portions and shape into small dumplings using lightly floured hands.
Gently drop the dumplings into the boiling water. Reduce the heat to a simmer and cook the dumplings for 15-18 minutes, stirring occasionally to prevent sticking.
Using a slotted spoon, remove the cooked dumplings from the pot and transfer them to a serving platter.
Serve the dumplings alongside the sauerkraut, garnishing with fresh parsley if desired.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 328 mg | 110% | |
| Sodium | 9686 mg | 421% | |
| Total Carbohydrate | 490.5 g | 178% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 37.2 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 812 mg | 62% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
