KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)
This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great.
Provided by none
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
- Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
- Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
- Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
- Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 50.2 g, Cholesterol 82.9 mg, Fat 10.2 g, Fiber 3.3 g, Protein 12.2 g, SaturatedFat 3.5 g, Sodium 1004.5 mg, Sugar 4.4 g
UNCLE EMIL'S CZECH-STYLE SAUERKRAUT
Growing up we ate this delicious sauerkraut w/roast pork & roast duck dinners, often w/dumplings as a 2nd side dish. Every family's treasured recipe has a story. My great-uncle Emil (Placek) was Czech by heritage, but American born. 1 dy he walked into a diner in Nebr & was face-to-face w/my Irish great-aunt Loretta (Sullivan). She was cookin up a storm & he was hungry & smitten, so it was a fated marriage of "sweet & sauer". Lots of Irish colleens followed my Aunt Loretta & made great kraut using applesauce & Step #5 below. We all overuse the word "best" if talking about things we love, so I won't do that. This is the BEST! (Noted time is 30 min total for all prep & cooking)
Provided by twissis
Categories Vegetable
Time 1h
Yield 6 2/3 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
- Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
- Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
- Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
- All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
- NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.
Nutrition Facts : Calories 150.5, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 561.9, Carbohydrate 19.9, Fiber 3.5, Sugar 2.4, Protein 1.8
UNCLE BILL'S SAUERKRAUT WITH WINE
I found that this sauerkraut is excellent to use in many dishes. The wine gives it a delicate flavor.
Provided by William Uncle Bill
Categories Vegetable
Time 1h20m
Yield 12 quart jars
Number Of Ingredients 5
Steps:
- Break away any bad outside leaves and discard.
- Rinse cabbage under cold running water.
- Cut cabbage heads into quarters.
- Do not use cores, discard them after shredding.
- Finely shred cabbage or slice with a good sharp knife.
- In a large crock, layer with 2 inches of shredded cabbage.
- Sprinkle with 2 tablespoons of pickling salt.
- Place sliced pieces of one red pepper over.
- Repeat layering until all cabbage, salt and red pepper are used up.
- There should be about 4 layers.
- Pour water over cabbage.
- Now pour the wine over cabbage.
- Place a large plate to cover most of the top surface of the cabbage.
- Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
- If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
- Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
- Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
- At this time, taste to see if the sauerkraut is curing.
- When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
- Wipe jar rims clean.
- Prepare and place lids according to manufacturers instructions.
- Place screw lids on just finger tight.
- Process in boiling water in a canner for 25 minutes.
- Remove jars and allow to cool for 12 hours.
- Check to see if all jars are sealed.
- Lids should be concave (curved down).
- Re-process jars that are not sealed, but remember to change with new lids.
- Store in a cool, dark place.
Nutrition Facts : Calories 115.8, Fat 0.5, SaturatedFat 0.1, Sodium 4709.8, Carbohydrate 20.4, Fiber 7.8, Sugar 12.9, Protein 4.8
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- Put sauerkraut w/its liquid, butter & caraway seeds in a large saucepan over med-heat. When the mixture begins to bubble slightly, lower heat to simmer.
- Place the peeled & grated potato plus the grated onion on top of the kraut & press it lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
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