Knedlo vepřo zelo (Pork, dumplings and sauerkraut)
From Cookipedia
This recipe requires preparation in advance!
One of the Czech Republic's national dishes.
| Knedlo vepřo zelo (Pork, dumplings and sauerkraut) | |
|---|---|
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| Servings: | Serves 6 |
| Calories per serving: | 830 |
| Ready in: | 1 day, 2 hours, 30 minutes |
| Prep. time: | 1 day, 30 minutes (including refrigeration time) |
| Cook time: | 2 hours |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 10th January 2017 |
|
Best recipe reviewLovely dumplings 4/5 Much nicer than they sound |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the pork
- 1kg roasting pork joint or collar/neck joint
- 1 whole garlic bulb, crushed
- 1 teaspoon ground caraway
- Salt and pepper
- 2 tablespoons lard
- 1 onion, finely chopped
- 250ml ham stock or water
- For the dumplings
- 19g fresh yeast
- ½ teaspoon sugar
- 250ml tepid milk
- 500g flour
- 2 day old white rolls, chopped
- Pinch of salt
- 1 egg, beaten
- For the sauerkraut
- 2 tablespoons lard
- 100g pork belly bacon, chopped
- 1 onion, chopped
- 500g sauerkraut
- Salt
- Pinch of ground caraway
- 5 tablespoons sugar
- 1 tablespoon flour
Method
- Pat the pork dry and rub all over with crushed garlic, salt, pepper and ground caraway.
- Leave the joint to rest in the fridge for 24 hours.
- Melt the lard in your roasting tin and add the finely chopped onion.
- Place the joint on top of the onion, add a cup of water, cover and roast in a preheated oven at 140° C (257° F - gas 1), [fan oven 120° C] for approximately one hour.
- After this time, uncover and roast for another hour until the colour is satisfactory.
- In the meantime prepare the dumplings and sauerkraut.
- Crumble the yeast into a cup, add sugar, some tepid milk and leave to activate.
- In a bowl add flour, white rolls and salt.
- Add activated yeast and the rest of the milk, followed by the egg.
- Work into a smooth dough, and leave covered in a warm place until the dough rises.
- When the dough has risen, split into two halves and roll out into long oval logs, and add into a pan of boiling salted water.
- Boil for 18 minutes, turning over half way.
- When they are cooked, take the dumplings out of the water and pierce in various places with a fork, to let the steam out.
- Cut into slices using a knife immediately.
- For the sauerkraut, melt some lard in a pan and fry the chopped onion and bacon.
- Drain the sauerkraut, (keeping the juice aside), chop roughly, and add to the pan with the juice.
- Add salt and caraway and leave to simmer until softened.
- Then sweeten with sugar and thicken with a sprinkling of flour, and leave to cook for a further 15 minutes.
- Take the joint out of the roasting tin and leave to rest.
- Put your roasting tray onto the hob and reduce the remaining juices.
- When the water evaporates and all that is left is the fat, sprinkle over a bit of flour, add water and simmer for another 10 minutes.
- Season to taste with salt and pepper.
- Slice the meat and serve the rested meat slices with the sauerkraut and dumplings then top with the gravy.
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