One Pot Sauerkrout Pork and Dumplings
Savor the comforting flavors of Eastern Europe with this One Pot Sauerkraut Pork and Dumplings recipe, a hearty, soul-warming dish perfect for cozy gatherings. Featuring tender, slow-simmered pork shoulder nestled in tangy sauerkraut and spiced with caraway seeds, this recipe shines as a one-pot wonder. Fluffy homemade dumplings are steamed right on top, soaking up the rich, savory broth made from chicken or pork stock. This all-in-one meal is as easy to prepare as it is satisfying, thanks to its simple ingredients and no-fuss cooking method. Garnished with fresh parsley for a pop of color, this dish is a true celebration of traditional flavors. Perfect for weeknight meals or Sunday suppers, it’s a crowd-pleasing comfort food classic!
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Recipe Information
Ingredients
- 2 pounds pork shoulder roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups sauerkraut, drained
- 4 cups chicken or pork stock
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt (for dumplings)
- 0.75 cups milk
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the pork shoulder roast with salt, black pepper, and paprika.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the pork roast on all sides until browned (about 3-4 minutes per side). Remove the pork and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the drained sauerkraut, chicken or pork stock, caraway seeds, and bay leaves. Bring the mixture to a simmer.
Place the seared pork roast into the pot, nestling it into the sauerkraut and liquid. Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the pork is tender and easily pulls apart with a fork.
While the pork is cooking, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; the dough should be soft and slightly sticky.
Once the pork is tender, use two forks to shred it into bite-sized pieces directly in the pot (optional). Remove the bay leaves.
Drop spoonfuls of dumpling dough (about 1 tablespoon each) onto the surface of the sauerkraut and pork mixture. Make sure the dumplings do not touch each other too much to allow them room to expand.
Cover the pot tightly and cook over low heat for 15-20 minutes, or until the dumplings are puffed up and cooked through.
Garnish with fresh parsley and serve the sauerkraut pork and dumplings hot. Enjoy!
Nutrition Facts
Calories |
3782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 14130 mg | 614% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 33.1 g | ||
| Protein | 206.2 g | 412% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 672 mg | 52% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4644 mg | 99% | |
*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.
