Does anybody have the recipe for a Czech dish with dumplings, sauerkraut & bacon?

Question

I had this in a pub in Prague last year & it was great. I'd really love to know how to cook it, or at least an idea of the sauce & dumpling recipe. Thanks!

Answer 1

Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour 40 minutes


Ingredients
3 tbsp Olive oil
1 onion, sliced
1 carrot, finely diced
1 celery stick, finely diced
3 garlic clove, sliced
3 Bay leaves
6 Black peppercorns, crushed
1kg jar of ready cooked sauerkraut, drained
1 bottle of Polish or German beer
250ml chicken stock
500g piece smoked belly pork
500g Kielbasa sausage


Method
1. Heat the oil in a large ovenproof casserole dish over a moderate heat and fry the onions, carrots, celery, garlic, bay leaves , and peppercorns.

2. Add the drained sauerkraut and stir well. Allow the mixture to heat though and then add the beer and stock. Don't allow the mixture to become too wet.

3. Add the pork and the sausage.

4. Set the oven to 180°C/gas 4. Cover and cook for 90 minutes.

5. Spoon the sauerkraut into a bowl and slice the sausage and pork belly on top. Add a dollop of sour cream and serve immediately.

Answer 2

Just this. Some call egg noodles dumplings.

Bacon Sauerkraut and Noodle Hot Dish

1 lb bacon
1 bag egg noodles
1 can undrained sauerkraut

Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.

Answer 3

INGREDIENTS

* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon sugar
* 3 eggs, beaten
* 1 1/2 cups milk, or as needed
* 4 cups white bread cubes
* 4 slices bacon, sliced into small strips
* 1 (16 ounce) jar sauerkraut - rinsed and drained
* 1 pinch salt and pepper to taste
* 1 teaspoon caraway seeds
* 2 teaspoons cold water
* 1 teaspoon cornstarch

DIRECTIONS

1. In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the white bread cubes, and stir into the dough until they disappear.
2. Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
3. Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
4. Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
5. Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

Answer 4

The dish is called: knedlo, vepro, zelo. A Czech friend has informed me that its basically pork with damplings & sauercraut or if with smoked pork so.. knedlik se zelim a uzenym masem (that means dumplings with sauercraut & smoked meat).

The recipe is shown below on the second link.

Answer 5

Try doing a Google search for Czech recipes.

Answer 6

KNEDILKY (CZECH DUMPLINGS)

INGREDIENTS
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
3 eggs, beaten
1 1/2 cups milk, or as needed
4 cups white bread cubes
4 slices bacon, sliced into small strips
1 (16 ounce) jar sauerkraut - rinsed and drained
1 pinch salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons cold water
1 teaspoon cornstarch

DIRECTIONS

In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the white bread cubes, and stir into the dough until they disappear.
Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.







OR...








This is an old Czechoslovakian recipe. It has recently become available in supermarkets, but this recipe beats them all. Top cooked pierogi with sauteed onions and melted butter. These can also be frozen between layers of waxed paper and boiled for 10 minutes. Try alternate fillings of prunes or mashed potatoes."

INGREDIENTS
2 slices bacon
1 (20 ounce) can sauerkraut, drained and rinsed
1 teaspoon onion powder
3 tablespoons bacon grease
3 eggs
1/4 cup half-and-half cream
1/2 teaspoon salt
3/4 cup milk
1/4 cup butter, softened
5 1/2 cups all-purpose flour
1/4 cup butter, melted
1 egg, beaten

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving bacon grease, crumble and set aside.
In medium bowl, combine sauerkraut, onion powder, crumbled bacon and bacon grease. Stir well; set aside.
In large bowl, beat together 3 eggs, half-and-half, salt, milk and 1/4 cup butter with electric mixer. Stir in flour to form a soft dough. Cover and let rest 5 minutes in a warm place. Grease hands and dough with butter, and knead on a floured surface 10 minutes. Divide dough into 4 sections, and grease each with butter to prevent drying out.
Melt remaining 1/4 cup butter; beat remaining egg, combine egg and butter, and set aside. Roll out a section of dough to a thickness of 1/8 inch. Cut out 4 inch circles with round cutter or glass. Place one tablespoon sauerkraut filling in the center of each circle, brush the edges of the circle with the butter and egg mixture, fold in half and press edges together to seal. Repeat with remaining sections of dough.
Bring a large pot of water to a boil. Cook pierogi for 5 minutes, or until they float to the top.