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 and grandmas always cooked the best meals. When I asked my mom if she had a favorite recipe from her childhood, she fondly recalled 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 medium potatoes cooked in their skin on, cooled
4 medium raw potatoes
2 eggs
2 cups Wondra flour or all-purpose flour
½ teaspoon salt

Ham:

14 ounces cooked ham preferably with some fat content
1 medium onion
1 Teaspoon pork lard (or sunflower oil/canola)

Sauerkraut:

24 ounces sauerkraut Czech, German or Polish style
1 Tablespoon sugar
1 medium onion
1 Tablespoon all-purpose flour
1 Tablespoon pork lard (or sunflower oil/canola)

Cups - Metric

Instructions

Make ahead: Boil 2 medium potatoes with their skins on and let them cool completely, which takes about two hours.
Prepare the ham. Cut 14 ounces cooked ham into ⅓ inch (0.8 cm) cubes. Peel and finely chop 1 medium onion. Heat 1 Teaspoon pork lard in a frying pan over medium-high heat, then fry the onions until golden. Add the diced ham and cook for another minute or two. Set aside.
Drain, but do not rinse, 24 ounces sauerkraut. Place it in a pot and add just enough water to cover it. Cover with a lid and cook for about half an hour. Meanwhile, start preparing the potato dumplings.
Let’s make the dumplings. First, place a pot of lightly salted water on the stove to boil.
Peel both the cooked and 4 medium raw potatoes, then grate them using the small holes on a hand grater.
Add 2 eggs, 2 cups Wondra flour, and ½ teaspoon 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 gently boiling water.
After about one minute, use a wooden spoon to release the dumplings from the bottom of the pot. They will float to the surface shortly.
Cook the dumplings for an additional 8-10 minutes. Remove them with a slotted spoon and add them to the pan with the previously fried ham.
Finish the sauerkraut. Peel and finely chop 1 medium onion. Heat 1 Tablespoon pork lard in a frying pan over medium-high heat and fry the onions until translucent. Add 1 Tablespoon sugar and stir until it begins to dissolve. Reduce the heat, add 1 Tablespoon all-purpose flour, and stir for about a minute.
Add the cooked sauerkraut and a ladleful of its cooking liquid to the pan with the fried onion. Stir and let simmer over low heat for about 10 minutes. Taste, then sweeten or season with additional salt if needed.
Put together the final dish. Add the seasoned sauerkraut to the pan with the ham and dumplings. Stir thoroughly, and it's ready to serve!

Notes

The basic recipe serves 4-6 yields.
STORAGE: If you have any leftovers, let them cool completely before covering and storing them in the fridge. They will keep for about 4-5 days.
FREEZING: Ham and sauerkraut dumplings freeze well. Once completely cooled, store them in an airtight container and place them in the freezer, where they will last for at least 3 months.
When cooking dumplings, I recommend making a sample first. Form one dumpling and place it in simmering water. If it tends to fall apart, add a bit more flour to the dough.

Nutrition