Sauerkraut and Potato Dumplings
Discover a hearty and comforting taste of Eastern Europe with these delectable Sauerkraut and Potato Dumplings. Featuring a soft, pillowy potato dough filled with tangy, sautéed sauerkraut and onions, each dumpling bursts with flavor in every bite. A hint of caraway adds subtle warmth, while a buttery finish elevates this simple dish to pure comfort food perfection. These vegetarian dumplings are boiled to tender perfection and make an ideal main course or side dish, perfect for cozy family dinners or festive gatherings. Serve them hot with a drizzle of melted butter or caramelized onions for a rustic treat that's both satisfying and undeniably delicious.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 300 grams Sauerkraut
- 1 medium Onion
- 2 tablespoons Butter
- 0.5 teaspoons Caraway seeds (optional)
- 0.5 teaspoons Ground black pepper
- 3 liters Water
- 1 tablespoon Salt (for boiling)
Instructions
Peel the potatoes and cut them into chunks. Place in a pot of water and bring to a boil. Cook until the potatoes are fork-tender (about 15-20 minutes). Drain and let cool slightly.
Mash the potatoes until smooth. Let them cool to room temperature before adding the flour, egg, and salt. Knead into a soft dough. If the dough is too sticky, add a little more flour, one tablespoon at a time.
In the meantime, prepare the sauerkraut filling. Finely chop the onion. Heat the butter in a skillet over medium heat. Add the onion and sauté until translucent.
Stir in the sauerkraut and cook for 5-7 minutes, until heated through and slightly softened. Add the caraway seeds (if using) and ground black pepper. Set aside to cool.
Divide the potato dough into equal portions (about 12-14 pieces). Flatten each portion into a small disc. Place approximately 1 teaspoon of the sauerkraut filling in the center of each disc.
Gently fold the edges of the dough up and around the filling, pinching to seal. Roll each dumpling gently in your hands to form a smooth ball.
Bring 3 liters of salted water to a boil in a large pot. Reduce the heat to a simmer. Carefully drop the dumplings into the water, making sure not to overcrowd the pot.
Cook the dumplings in batches if necessary. When the dumplings float to the surface, let them cook for an additional 3-4 minutes before removing them with a slotted spoon.
Serve the sauerkraut and potato dumplings hot, garnished with melted butter or sautéed onions, if desired. Enjoy!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.2 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 723 mg | 15% | |
*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.
