Ham, Sauerkraut and Potato Dumplings (Czech Strapacky)

Potato dumplings, sauerkraut and ham served in a pan.

Ham, Sauerkraut and Potato Dumplings (Czech Strapacky)

Our mothers or grannies always cooked the best meals. I asked my mom if she had a favorite recipe for a dish she remembered fondly from her childhood. Her answer? Potato dumplings with smoked ham and sauerkraut!

Course Main Course

Cuisine Czech

Keyword Potato recipes, Recipes with sauerkraut

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 731kcal

Author Petra Kupská

Ingredients

Potato dumplings:

2 potatoes cooked in their skin on, cooled
4 raw potatoes
2 eggs
2 cups Wondra flour (250 g) or all-purpose flour
½ teaspoon salt

Ham:

14 ounces cooked ham (370 g) preferably with some fat content
1 onion
1 Teaspoon frying oil pork lard, Canola or sunflower oil

Sauerkraut:

24 ounces sauerkraut (680 g) Czech, German or Polish style
1 Tablespoon sugar
1 onion
1 Tablespoon all-purpose flour
1 Tablespoon frying oil pork lard, Canola or sunflower oil

Instructions

Make ahead: Boil the potatoes with their skins on and let them cool completely. It takes about two hours for the potatoes to cook and cool.
Prepare the ham. Cut it into cubes with an edge of about ⅓ inch (0.8 cm). Peel and finely chop the onion. Heat the fat in a frying pan over medium-high heat and fry the onions in it until golden. Add the diced ham and fry for another minute or two. Set aside.
Drain the sauerkraut, but do not rinse. Put it in a pot and cover with just enough water to keep the kraut submerged. Cover with a lid and let the sauerkraut cook for about half an hour. During this time, start preparing the potato dumplings.
Let’s make the dumplings. First, place a pot of water on the stove to boil, and salt it lightly.
Skin both cooked and raw potatoes and grate them on a hand grater on the side with small holes.
Add the eggs, flour, and salt to the grated potatoes. Stir until a dense potato batter forms.
Using a spoon, scoop out small balls of dough and place them in slightly boiling water.
After about one minute, when you have put the dumplings in the water, use a wooden spoon to release them from the bottom. The dumplings will float to the surface in a few moments.
Cook the dumpling further 8-10 minutes. Remove the cooked dumplings with a slotted spoon and add them to the pan with the previously fried ham.
Finish the sauerkraut. Peel the onion and chop it finely. Heat the fat in a frying pan over medium-high heat. Fry the onions in it until translucent. Add the sugar and stir; the sugar should start dissolving. Reduce heat, add the flour, and stir for about a minute.
Add the cooked sauerkraut to the pan with fried onion, including one ladleful of the liquid in which it was cooked. Stir and let simmer over low heat for about 10 minutes. Taste and sweeten if necessary, or season with a little more salt.
Put together the final dish. Add the seasoned sauerkraut to the pan with the ham and dumplings. Stir thoroughly, and you're ready to serve!

Notes

Serves 4-6 yields.
STORAGE: If you have any leftovers, let them cool completely and then store them covered in the fridge. Here they will keep for about 4-5 days.
FREEZING: Ham and sauerkraut dumplings freeze well. Store them completely cooled in an airtight container and put them in the freezer, where they will last at least 3 months.
When cooking dumplings, I recommend making a sample first. Form one dumpling and place it in simmering water. If the potato dumpling tends to fall apart, add a little more flour to the dough.

Nutrition