Potato dumplings with sauerkraut stew

Submitted by enr on 02 Feb 2010
1.5 kg sauerkraut
1/2 cup sunflower oil
1 tsp tomato paste (1 tsp paprika)
2-3 onions
5-6 peppercorns
2 Allspice
2 bay leaf
# dough dumplings:
1 kg potatoes
1 egg
1 pm .ch. flour
1 tsp salt
sunflower oil for frying
Potato dumplings with sauerkraut stew
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Heat the sunflower oil in stew chopped onion. Add the chopped sauerkraut. To put spices, pour a little hot water to cover it and stew until the cabbage is tender. Add the tomato paste (red pepper), pour into pan and bake. Cook potatoes, peel while still hot and immediately crushed by press or latticework of kitchen utensil set. Add salt, egg and flour gradually. Kneads dough. Since the dough is soft, working with wet hands. Grebva with wet spoon the dough and forms a ball, about the size of a tennis ball, which is placed in boiling salted water. This continues until a row dumplings in cooking vessel. Cook over low heat until come to the surface. Remove with a slotted spoon, drain as well. Thus, continued boiling portions until all cooked dumplings (usually 2 or 3 times). Serve in 2 ways: - Hot with braised cabbage. - Once cool, cut into slices with a thickness of 5-6 mm. Fry until golden on both sides.
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02 Feb 2010


are wonderful. Will surely make them. Ina, would you still have to boil when prepared in the second way that I like it more?

I'm sorry, but I read better and understand.

In the dumplings, when formed into a ball, you can put greaves. Only once, when we were doing greaves, squeezing them with the press, so that left nearly dry, without oil. We also like them more in the second, if cool.

We love dumplings - and potato, and pretzels! I'm not doing them with sauerkraut, I have not looked back since. Thanks for the idea! Will fit great!

While not over sauerkraut, again made these dumplings :)