Best One Pot Sauerkrout Pork And Dumplings Recipes

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ROASTED PORK WITH SAUERKRAUT AND DUMPLINGS



ROASTED PORK WITH SAUERKRAUT AND DUMPLINGS image

Slow roasted pork with sauerkraut and fluffy dumplings is one of the top comforting and iconic dishes in Czech cuisine. You can serve it as a Sunday lunch or on special occasions like Easter.

Provided by Julia

Categories     Main Course

Time 4h25m

Number Of Ingredients 22

1 6- pound boneless pork shoulder roast
9 small garlic cloves
2 tbsp + 1 tbsp vegetable oil; divided
1 large onion (chopped)
1 large bay leaf
1 tsp caraway seeds
5 balls of allspice (Jamaican pepper)
salt & pepper (to season)
2 cup water
8 cups all-purpose flour
1 large egg
2 cups warm milk +1/2 cup for the yeast starter
3 tsps salt
2 tsp instant dry yeast
1/2 tsp sugar
3 cups sauerkraut
1 tbsp vegetable oil
1 medium onion
salt & pepper (to season)
1 cup water
1 tsp sugar
1 tbsp all-purpose flour

Steps:

  • Preheat oven 350 F / 180 C. Take room temperature boneless pork shoulder roast and with paired knife, make 9 small holes on the top of the roast. Place 9 small garlic cloves inside. Season with salt and pepper. Let aside.
  • In a dutch oven or any other cast iron pot reheat, vegetable oil on medium high and sear 1 large chopped onion for 1 min. Brown the roast on both sides, for about 1 minute each side.
  • Remove the dutch oven from the heat. Add large bay leaf, caraway seeds and balls of allspice. Add 2 cups of water and place it in the preheated oven for 30 minutes, uncovered. After 30 minutes of roasting reduce the heat to 325 F/ 160 C and continue roasting for another 1 hour, covered.
  • After one hour of roasting, uncover and roast for another and final 30 minutes. The roast must reach internal temperature 160 F/ 75 C. Use the juices to brush over the roast time to time.
  • Let the roast sit in the dutch oven (covered) for 20 minutes, before you slice it.
  • To prepare starter, place instant yeast in a small bowl with warm milk and sugar. Mix it well with spoon to get creamy texture. Cover the bowl with food foil and let it stand in warm place for 10 minutes. The yeast starter should double in size.
  • In a bowl of stand mixer with hook attachment; add flour, egg, salt and yeast starter and mix on low speed. Add slowly warm milk, until the dough gets well combined. Knead the dough with hook attachment on medium low speed for 10 minutes. If you don't have a stand mixer, knead the dough with your hands for 10 minutes or until the dough is stretchy and soft.
  • Shape the dough in ball and place it back to the bowl and cover with plastic food wrap. Let the dough rise for 40 minutes to 1 hour in warm (sunny) place. The dough should double in size.
  • After first rise, punch the dough in the bowl. The dough will slightly deflate. Place the dough on lightly floured surface and cut it in 4 equal pieces. Shape 4 dumpling logs and place them on baking sheet, covered by plastic food wrap or parchment paper. Cover those 4 logs of dumplings with clean cotton kitchen towel and let rise for another 20 minutes in warm place.
  • In the meanwhile, prepare large sauce pot with steam basket. Fill it with water at the steam basket level. Brush the steam basket with butter or oil preventing sticking. Bring the water to a boil. Once the dumpling logs has risen for another 20 minutes, place 2 logs of dumplings in large sauce pot with steam basket. Cover the sauce pot with lid and lower the heat on medium-low. Steam the dumpling logs for 20-25 minutes.
  • Remove the dumpling logs out of the steaming basket and poke them with toot pick or fork. Cut the dumplings with sawing thread or unscented dental floss. Serve!
  • In a large skillet with lid, reheat vegetable oil and sear chopped medium onion for about 5 minutes, or until slightly brown.
  • Add sauerkraut and water. Season with salt and pepper.
  • Cook covered, for 15 -20 minutes or until the water will slightly evaporate.
  • Add sugar and flour and cook for another 1 minute on medium high heat, uncovered. Serve the pork with dumplings, sauerkraut and drizzle with juices from the roasted pork.

Nutrition Facts : Calories 703 kcal, ServingSize 1 serving

PORK, SAUERKRAUT AND DUMPLINGS



Pork, Sauerkraut and Dumplings image

Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.

Provided by Pam White

Categories     Main Dish Recipes     Dumpling Recipes

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) pork shoulder roast, well-trimmed and trimmings reserved
2 (20 ounce) cans sauerkraut, undrained
½ cup applesauce
¼ cup brown sugar, or to taste
2 (12 fluid ounce) cans or bottles beer, divided
3 cups water
1 (14 ounce) can kraut juice
2 cups all-purpose baking mix (such as Bisquick®)
⅔ cup milk

Steps:

  • Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
  • About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
  • Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
  • Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 g

PORK AND DUMPLINGS



Pork and Dumplings image

No one makes this succulent pork roast and hearty old-world bread dumplings with gravy quite like my mom does. She learned how to prepare dishes like this one when she was a young girl in Austria. For my sisters and me, this is truly a taste of home. -Lisa Radelet, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8-10 servings (16 dumplings).

Number Of Ingredients 12

1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 boneless rolled pork loin roast (about 3-1/2 pounds)
BREAD DUMPLINGS:
8 day-old hard rolls, torn into small pieces
1-1/4 cups warm milk
1 cup plus 3 tablespoons all-purpose flour, divided
4 eggs, lightly beaten
3 quarts water
1 can (14-1/2 ounces) beef broth
6 tablespoons cold water

Steps:

  • Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°., Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour. , Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm., Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.

Nutrition Facts : Calories 437 calories, Fat 13g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 719mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.

ROASTED PORK & SAUERKRAUT WITH CZECH DUMPLINGS



Roasted Pork & Sauerkraut with Czech Dumplings image

This is an old recipe handed down from my great-grandmother who came from Czechoslovakia. The dumplings are time consuming but they are worth every minute! I don't think people take the time to cook like our mothers and grandmothers did before us. This recipe to me is a treasure.

Provided by Nancy Eickenberg

Categories     Pork

Time 3h45m

Number Of Ingredients 8

1 3 pound pork loin roast
1 large jar of sauerkraut
1 medium sized onion
2 c flour
2 c milk
2 Tbsp butter
2 slice bread
1 tsp salt

Steps:

  • 1. Place pork loin in roasting pan. Slice onion and place around the roast. Salt and pepper to season. Add a little water in pan for moisture. Cover and bake for 2 hours. Drain juices from sauerkraut. Remove roast from oven and pour sauerkraut over the roast. My mom always used Bavarian style sauerkraut with caraway seeds. Put roast back in the oven for another 45 minutes.
  • 2. After you put roast back in the oven, butter 2 slices of bread and fry them in a skillet until browned.
  • 3. Mix eggs, milk, salt and butter With a spoon mix until all is moistened and then beat with a spoon until all dry ingredients are gone. Let set for 30 minutes. Add diced fried bread and let set another 5 minutes. Salt a large pot of water and bring it to a rolling boil. Make balls from dough about the size of small apples with floured hands and drop into boiling water Boil with lid set slightly to the side for 10 minutes. Remove lid and boil 5 more minutes. Remove from water and serve covered with sauerkraut.

PORK AND SAUERKRAUT WITH DUMPLINGS



Pork and Sauerkraut With Dumplings image

Make and share this Pork and Sauerkraut With Dumplings recipe from Food.com.

Provided by Nyteglori

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 lbs fresh pork
1 large onion
salt and pepper
1 quart sauerkraut
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup milk

Steps:

  • Rub pork with salt and pepper. Place in a pot (with a lid - if possible) and cover with water, adding onion cut into pieces.
  • Boil meat until tender, remove excess fat.
  • Add sauerkraut and simmer about 20 minutess.
  • Mix dry dumpling ingredients together.
  • Add milk gradually mixing well then add the melted butter.
  • Drop by spoonsful into boiling pork and kraut.
  • Cook 15 minutes covered.

Nutrition Facts : Calories 1108.2, Fat 44.6, SaturatedFat 18.6, Cholesterol 323.8, Sodium 2086.5, Carbohydrate 61.2, Fiber 5.8, Sugar 4.3, Protein 109.7

PORK LOIN, SAUERKRAUT AND DUMPLINGS



Pork Loin, Sauerkraut and Dumplings image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 10 to 12 dumplings

Number Of Ingredients 21

One 3-pound pork loin
2 tablespoons olive oil
Salt and pepper
One 3-pound pork loin
3 cloves garlic, sliced
Salt and pepper
2 cups beef broth
1/4 cup vermouth
2 tablespoons corn starch
2 cups instant potato flakes
2/3 cup milk
3 tablespoons butter
2 eggs
2 to 3 cups flour, plus more for kneading
1 teaspoon olive oil
1 medium white onion, finely chopped
1 to 2 jars sauerkraut with caraway seeds
1 teaspoon beef bouillon powder or 1/2 cup liquid beef bouillon, or to taste
2 tablespoons vermouth
Caraway seeds
Salt and pepper

Steps:

  • For the pork loin, pressure cooker method:
  • In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
  • For the pork loin, oven method:
  • Preheat the oven to 350 degrees F.
  • Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
  • Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
  • For the potato dumplings:
  • While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
  • Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
  • Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
  • Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
  • For the sauerkraut:
  • Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
  • For serving:
  • This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
  • There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

ROAST PORK WITH SAUERKRAUT AND DUMPLINGS



Roast Pork with Sauerkraut and Dumplings image

Being a minister's daughter, I used to love when the Bishop would come for dinner. Mom would make her special meals and this one I loved above all others... as do my kids today. The smell that envelopes the house when the pork is roasting brings back warm memories of my childhood!

Provided by Windy Airey

Categories     Roasts

Time 2h20m

Number Of Ingredients 10

1 4-5 lb. pork loin (with or without bone)
1 onion, cut into wedges
2 tsp garlic powder
1 tsp ground pepper
1 tsp salt (or to taste)
2 can(s) sauerkraut
DUMPLINGS
4 c flour
4 eggs
2 c water

Steps:

  • 1. Place pork roast in 13x9" roasting pan. Cut onion into wedges and tuck around roast in bottom of pan, and a few across the top. Sprinkle garlic powder, salt and pepper over roast. Bake @ 400 degrees for the first hour and then reduce heat to 350 degrees until done. (Note: You want the onions to caramelize so the juices are a nice dark brown when the roast is finished cooking. Adding 1/4 cup of water after the first hour helps attain this for you. These juices are for the sauerkraut & dumplings and the darker, the better!)
  • 2. In a large mixing bowl, measure 4 cups of flour. Make a well in the center of the flour and break the 4 eggs into the well. Begin stirring the eggs and drawing the flour into the egg as you stir. Gradually add the 2 cups of water. Sometimes it doesn't need quite the 2 cups... Stop adding water then the dough is fairly firm but sticky.
  • 3. Bring 4 quarts of water to a boil in large pot. Using a soup spoon, scoop spoonfuls of the batter into the boiling water. Reduce the heat a tad and boil for 10 minutes. Watch the pot... this will foam up and start to spill over if not watched!
  • 4. Drain the dumplings and return them to the pot. Add the 2 cans of sauerkraut to the dumplings and simmer on low until the roast is ready to come out of the oven.
  • 5. The last and most important step... put the pork drippings and cooked onion into the sauerkraut & dumplings. This adds amazing flavor and the sauerkraut is a nice golden brown.
  • 6. We always have this with applesauce on the side. Makes it complete!

CROCK POT PORK ROAST AND SAUERKRAUT



Crock Pot Pork Roast and Sauerkraut image

Throw it in the crock pot on New Year's Eve before you go out, and dinner the next day will be ready; all you have to do is fix the mashed potatoes. Slow, low cooking makes a roast that is very tender. Delicious!! I used to manage a doctor's office, and our Blue Cross rep told me that her family made this every year for New Year's.

Provided by Barb Witherspoon

Categories     Pork

Time P1DT5m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs pork roast
1 (27 ounce) can sauerkraut, rinsed and drained
1 (1 1/4 ounce) package dry onion soup mix
2 cups water
1/2 cup brown sugar

Steps:

  • Place pork roast in crock pot.
  • Pour sauerkraut over pork roast.
  • Sprinkle the onion soup mix and brown sugar over the pork and sauerkraut.
  • Pour the water over everything.
  • Cook on low for 24 hours.
  • Serve over mashed potatoes.

RIBS, SAUERKRAUT AND DUMPLINGS



Ribs, Sauerkraut and Dumplings image

My grandmother gave me this recipe 40 years ago. It was a favorite at all our family gatherings and church socials. Today my children are grown and off on their own, but whenever they come home to visit, they still ask me to prepare this memorable family dinner!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 12

3 pounds pork spareribs or country-style pork ribs, cut into serving-size pieces
1 can (27 ounces) sauerkraut, undrained
3/4 cup water
1 teaspoon brown sugar
1/2 teaspoon caraway seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup 2% milk
Chopped fresh parsley, optional
Paprika, optional

Steps:

  • Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.

Nutrition Facts : Calories 639 calories, Fat 35g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1249mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.

PORK AND SAUERKRAUT



Pork and Sauerkraut image

Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year. It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings.

Provided by Auntie M

Categories     Meat and Poultry Recipes     Pork

Time 3h25m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork roast
salt and ground black pepper to taste
2 (14.5 ounce) cans sauerkraut, or to taste
3 cups water, or more as needed
1 onion, chopped
1 apple - peeled, cored, and finely chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
  • Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
  • Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.5 g, Cholesterol 79.6 mg, Fat 9 g, Fiber 4.8 g, Protein 28 g, SaturatedFat 2.9 g, Sodium 971.5 mg, Sugar 6.2 g

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