Strapačky s Kyslou KapustouPotato Dumplings with Sauerkraut

Name: Strapačky s Kyslou Kapustou (Potato Dumplings with Sauerkraut)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Slovakia
Ingredients: 160 g Bacon (diced); 120 g Onion (finely chopped); 20 g Pork Lard; 450 g Sour Cabbage (drained and chopped); 2 g Black Pepper; 700 g Potato (peeled and finely grated); 220 g All-Purpose Flour; 1 pcs Egg; 6 g Salt; 2000 ml Water; 10 g Salt

Slovak grated-potato dumplings tossed with braised sauerkraut and topped with crisp bacon.

Prep

30m

Cook

30m

Serves

Estimated

Nutrition

Per serving

652kcal

Calories

27g

Protein

24g

Fat

81g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Topping

160g
Bacon (diced)

Cabbage

120g
Onion (finely chopped)
20g
Pork Lard
450g
Sour Cabbage (drained and chopped)
2g
Black Pepper

Dumplings

700g
Potato (peeled and finely grated)
220g
All-Purpose Flour
1pcs
Egg

Dough

6g
Salt

Boiling

2l
Water
10g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Cook the bacon until crisp, then set it aside.
02
Add the pork lard to the pan if needed and cook the onion until soft and lightly golden.
03
Stir in the sour cabbage and black pepper and cook until hot and no longer watery.
04
Bring the water and salt to a boil.
05
Mix the potato, all-purpose flour, egg, and salt into a soft, sticky dough.
06
Drop small pieces of dough into the boiling water and cook until they float and are tender.
07
Drain the dumplings and fold them into the hot cabbage mixture.
08
Top with the bacon and serve.

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