Pork and Sauerkraut with Dumplings
Warm your soul with this comforting Pork and Sauerkraut with Dumplings recipe—a true celebration of hearty flavors and old-world charm. Tender, slow-simmered pork shoulder melds beautifully with tangy sauerkraut, aromatic caraway seeds, and savory onion and garlic, creating a rich and satisfying base. The crowning touch? Fluffy, pillowy dumplings made from scratch, gently steamed over the simmering mixture for the perfect balance of textures. Ideal for a cozy family dinner or a rustic weekend meal, this dish is as delicious as it is nostalgic. Serve it with a sprinkle of fresh parsley and let this one-pot wonder transport you to a world of comfort and tradition. Keywords: pork and sauerkraut, homemade dumplings, slow-cooked comfort food, hearty one-pot meal, sauerkraut recipe.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 32 ounces sauerkraut
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon caraway seeds
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt (for dumplings)
- 2 tablespoons unsalted butter, melted
- 0.75 cup milk
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Pat the pork shoulder dry with paper towels. Season it generously with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set it aside.
In the same pot, reduce the heat to medium. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently.
Drain the sauerkraut if desired for a milder flavor, then add it to the pot along with the chicken broth, bay leaves, and caraway seeds. Stir to combine.
Return the seared pork shoulder to the pot, nestling it into the sauerkraut mixture. Cover the pot with a lid and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the pork is tender and can be shredded easily with a fork.
While the pork is cooking, prepare the dumplings. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir in the melted butter and milk until a soft dough forms.
Once the pork is tender, use a spoon to drop small dollops of the dumpling dough (about 1 tablespoon each) onto the surface of the sauerkraut mixture. Cover the pot and simmer for another 15-20 minutes, or until the dumplings are cooked through and fluffy.
Remove the bay leaves from the pot and discard them. Shred the pork into smaller pieces if desired.
Serve the pork and sauerkraut with dumplings, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
3827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 12621 mg | 549% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 30.9 g | ||
| Protein | 261.7 g | 523% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 863 mg | 66% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 5920 mg | 126% | |
*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.
