Sauerkraut dumplings with Kasseler-Paprika-Pan

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Drain the sauerkraut in a sieve and squeeze out lightly. Peel onions and cut into fine slices. Heat 20 g of clarified butter, fry the onion slices for about 5 minutes. Add the sauerkraut, bay leaf, stock and apple juice and steam for approx. 20 minutes

2. 2

   Quarter the peppers, clean, wash and cut into fine strips. Cut the smoked pork loin into strips. Drain the potatoes, quench, peel and press them through a potato press, let them cool down a little

3. 3

   Season the sauerkraut with salt, pepper and sugar, drain in a sieve and collect the stock. Chop 200 g of drained sauerkraut, place in a bowl and allow to cool slightly

4. 4

   Heat 20 g clarified butter in a frying pan. Fry the smoked pork in it in 2 portions while turning. Place all the meat and pepper strips in the pan and fry briefly. Add the sauerkraut stock and bring to the boil. Stir in the sauce thickener. Add the rest of the sauerkraut, bring to the boil again.

5. 5

   For the dumplings, add the cooled potato mixture to the sauerkraut in the bowl. Add semolina, flour and egg yolk, knead, season with salt and pepper and form into 8 dumplings. Bring plenty of salted water to the boil and let the dumplings simmer for about 10 minutes at low heat.

6. 6

   Lift out the dumplings and let them drain. Remove the Kasseler-Paprika-Pan from the heat, season to taste with salt and pepper, stir in sour cream. Place on a plate, arrange dumplings on top and sprinkle with paprika powder

Nutrition Facts

KCAL
520 kcal

CARBS
51 g

FATS
19 g

PROTEINS
33 g