Smoked meat potato dumplings with sauerkraut

Tip: tap a step to mark it as done.

1. Prepare the potatoes ahead

   Boil the potatoes in their skins in salted water. Peel them and let them cool in the refrigerator, preferably overnight.

2. Make the filling

   Grind or finely chop the cooked smoked meat. Mix with the pressed garlic, marjoram, and salt as needed.

3. Make the dough and fill the dumplings

   Finely grate the potatoes, add the eggs and both flours, and quickly work into a smooth dough. Pinch off pieces of dough and flatten each one in your palm. Place a teaspoon of filling in the center, then enclose the filling with the dough and shape into a ball.

4. Boil the dumplings

   Lower the dumplings into boiling salted water. Once they float to the surface, cook for another 3–5 minutes, then remove with a slotted spoon.

5. Prepare the sauerkraut and bacon

   Add the sauerkraut to the hot lard, add the caraway seeds and bay leaves, and pour in the water. Cover and simmer for about 20 minutes. In a skillet, fry the diced bacon with the finely chopped onions until golden.

6. Serve

   Cut the dumplings in half and serve with the sauerkraut. Spoon the onions and bacon over the dumplings along with the pan drippings.

   Recipe by: Danula Vašíčková

Tip: Potatoes boiled a day ahead are drier, so the dough needs less flour and the dumplings hold together during cooking. Cook one dumpling as a test and, if needed, work more coarse wheat flour into the dough.

This recipe was translated from the Slovak original: Zemiakové gule plnené údeným mäsom s kyslou kapustou