sauerkraut and dumplings recipe

Written ByJenny Smyth Posted on
sauerkraut and dumplings recipe
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The Best sauerkraut and dumplings recipe

I’ve always been fascinated by the combination of sauerkraut and dumplings, a classic dish that originated in Eastern Europe. The tangy, slightly sour flavor of the sauerkraut pairs perfectly with the fluffy, tender dumplings.

I love serving this dish at family gatherings, as it’s easy to make in large quantities and can be customized to suit everyone’s tastes. My kids devour it, and I appreciate the health benefits of incorporating fermented sauerkraut into our meals.

The key to making this dish is to cook the dumplings just right, so they’re not too dense or too dry. I like to add a sprinkle of caraway seeds on top for added flavor and texture.

This recipe is perfect for a weeknight dinner or a special occasion, as it’s easy to reheat and can be served with a variety of sides. I often serve it with mashed potatoes or roasted vegetables for a hearty meal.

One of the best things about this recipe is that it’s incredibly versatile – you can adjust the amount of sauerkraut to your liking, and add in other ingredients like sausage or bacon for added flavor. The end result is always delicious and satisfying, making it a staple in my household.

Sauerkraut and Dumplings

Sauerkraut and Dumplings

4.9 from 1316 votes

A hearty and comforting dish featuring tangy sauerkraut simmered with savory flavors and topped with soft, fluffy dumplings. This one-pot meal is perfect for a cold evening and comes together with simple pantry ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sauerkraut Base

1 tablespoon vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 pound sauerkraut, drained and rinsed
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 cup vegetable broth
1/2 cup sour cream

For the Dumplings

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons unsalted butter, melted
1 large egg, beaten

👨‍🍳Directions

1Heat vegetable oil in a large pot over medium heat.
2Add diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3Stir in minced garlic and cook for 1 minute until fragrant.
4Add the drained sauerkraut, caraway seeds, and black pepper to the pot.
5Pour in the vegetable broth and stir to combine.
6Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it cook while you prepare the dumplings.
7In a mixing bowl, whisk together the flour, baking powder, and salt.
8In a separate small bowl, combine the milk, melted butter, and beaten egg.
9Pour the wet ingredients into the dry ingredients and stir with a fork until just combined; do not overmix.
10The batter should be thick and slightly lumpy.
11Drop spoonfuls of the dumpling batter onto the simmering sauerkraut mixture, spacing them evenly.
12Cover the pot with a tight-fitting lid and cook over low heat without lifting the lid for 15 minutes.
13The dumplings are done when they have doubled in size and a toothpick inserted into the center comes out clean.
14Remove the pot from the heat and gently stir in the sour cream until fully incorporated.
15Serve the sauerkraut and dumplings hot, spooning the creamy sauce over each portion.

🔧Equipment

Large pot with lid
Mixing bowl
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a richer flavor, use chicken broth instead of vegetable broth. If you prefer a milder sauerkraut taste, rinse it well under cold water before using.

Watch Video Of How Sauerkraut and Dumplings Works

This sauerkraut and dumplings recipe is always a good idea for any occasion because it is budget friendly and feeds a crowd with minimal effort. I love that I can make it ahead of time and it only gets better as the flavors meld together.

It works perfectly for family gatherings potlucks or just a cozy dinner at home. For storage let the dish cool completely then transfer to an airtight container and refrigerate for up to four days.

To reheat place it in a pot over medium low heat with a splash of chicken broth or water and stir gently until warmed through. You can also reheat individual portions in the microwave.

I like to serve leftovers with a dollop of sour cream and some fresh dill on top for a bright finish. This recipe truly delivers every time and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Sauerkraut and Dumplings

What type of sauerkraut should I use?

I recommend using a store-bought sauerkraut that’s specifically labeled as ‘raw’ or ‘unpasteurized.’ This will ensure that you’re getting the best flavor and texture possible. If you prefer to make your own sauerkraut from scratch, be sure to follow a trusted recipe and allow it to ferment for at least 24 hours before using.

Can I use different types of dumplings?

Yes! While traditional potato dumplings are delicious with sauerkraut, you can also use other types like ravioli or gnocchi. Simply adjust the cooking time according to the package instructions.

How do I prevent the dumplings from sticking together?

To prevent the dumplings from sticking together, make sure to dust them lightly with flour before cooking. This will also help them cook more evenly.

Can I add other ingredients to the sauerkraut mixture?

Absolutely! Some popular additions include diced onions, caraway seeds, or chopped fresh parsley. Feel free to experiment and find your favorite combinations.

How long does this recipe take to prepare?

This recipe is relatively quick and easy to prepare – you can have it on the table in about 30-40 minutes, depending on how quickly you cook the dumplings.

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