Schäufele with sauerkraut and dumplings

Name: Schäufele with sauerkraut and dumplings
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1.5 kg Pork shoulder with bone and rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 1 collar Soup Greens; 3 medium-sized onions; 750 ml clear meat broth (instant); 30 g Butter or margarine; 1 can(s) (850 ml) mild wine sauerkraut; 1/4 l Vegetable broth (instant); 1/8 l apple juice; 1 Bay leaf; 1/2 TEASPOON Caraway seeds; 1 kg Potatoes (mainly mealy cooking); 1 washer Toast; 100 ml Milk; 7-10 Tbsp grated nutmeg; 2 TEASPOONS Potato starch; 10 g Edible starch (corn or wheat starch); 1/2 bunch Parsley; 1 Gauze cloth to press out; 7-10 Tbsp some dumpling help

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1.5 kg Pork shoulder with bone and rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
1 collar Soup Greens
3 medium-sized onions
750 ml clear meat broth (instant)
30 g Butter or margarine
1 can(s) (850 ml) mild wine sauerkraut
1/4 l Vegetable broth (instant)
1/8 l apple juice
1 Bay leaf
1/2 TEASPOON Caraway seeds
1 kg Potatoes (mainly mealy cooking)
1 washer Toast
100 ml Milk
7-10 Tbsp grated nutmeg
2 TEASPOONS Potato starch
10 g Edible starch (corn or wheat starch)
1/2 bunch Parsley
1 Gauze cloth to press out
7-10 Tbsp some dumpling help

Directions

1
Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Rub the meat vigorously with salt, pepper and ground caraway and place it on the fat pan of the oven.
2
Clean, wash and roughly cut the soup greens into pieces. Peel and quarter onions. Spread the vegetables and onion slices of two onions around the roast and pour about 1/4 litre of clear meat broth.
3
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 2 1/2 hours. When the vegetables are lightly browned, gradually add the remaining meat stock. Heat 20 grams of fat in a large pot.
4
Braise the sauerkraut and onion slices well and deglaze with vegetable stock and apple juice. Add bay leaf and caraway seeds and braise covered for 30 minutes. For the dumplings, wash 350 grams of potatoes and cook in boiling water for 20 minutes.
5
Finely dice the toast. Heat ten grams of fat in a pan and roast the bread cubes in it until golden brown. Let it cool down. Peel 650 grams of potatoes and grate them in a bowl of cold water (if necessary add some dumpling aid to the water to prevent the potatoes from tarnishing).
6
Boil up the milk. Squeeze the grated potatoes well (!!) in a cloth and collect the water. Let the water stand so that the starch can settle. Pour boiling milk over the mashed potatoes and season with salt and nutmeg.
7
Drain the boiled potatoes, rinse under cold water and remove the skin. Press boiled potatoes through a potato ricer and mix into the raw potato mixture. Carefully pour off the water and stir the settled starch into the dumpling mixture (otherwise take two teaspoons of potato starch out of the packet).
8
Immediately form eight dumplings from the dumpling mixture and fill each with three to four bread cubes. Put the dumplings into a large pot with plenty of boiling salted water and let them simmer at low heat for 15 minutes.
9
When the shovel is nice and crispy and tender, keep warm. Pour the roast stock through a sieve and dissolve the roast stock with a little hot water. Bring the stock to the boil. Stir starch and water until smooth, add to the boiling stock and cook for another minute.
10
Season the sauce with salt and pepper. Season sauerkraut with salt and pepper as well. Drain the dumplings. Wash parsley, dab dry and chop except for a little bit for garnishing. Cut shovels into thick slices and serve with sauerkraut and dumplings.
11
Sprinkle with parsley and garnish. Add extra sauce.