John Myers
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Czech Roast Pork with Sauerkraut and Yeast Dumplings
The perfect czech roast pork with sauerkraut and yeast dumplings recipe with a picture and simple step-by-step instructions.
Roast pork:
- 1200 g Boneless pork neck
- Salt
- Whole caraway seeds
- 1 Fireproof casserole with lid
- 0,5 Cup Water
- 1 Glass Beer
- 0,5 tsp Salt
- 0,5 Cup Water
Sauerkraut:
- 700 g 1 DoseSauerkraut
- 100 g 1 Zwiebel
- 2 tbsp Sunflower oil
- 0,5 Cup Water
- 2 tsp Sugar
- 2 tbsp Vinegar
- 2 tbsp White wine
Yeast dumplings: (For 8 people!)
- 500 g Wheat instant flour (coarse)
- 0,5 Cubes of yeast
- 1 Egg
- 1 big pinch Salt
- 1 big pinch Sugar
- 1 Cup Warm water
- 1 Yesterday’S rolls
- Warm water
- Flour
Serve:
- 4 Stalk Parsley for garnish
Roast pork:
- Wash the roast pork, pat dry with kitchen paper and season / massage / rub thoroughly with salt and caraway seeds. Place the seasoned pork roast in a roasting pan, add water (½ cup) and place with the lid in the preheated oven (180 ° C). Cook / stew for a total of approx. ½ hour before the end of roasting, cut the roast into slices, add beer (1 glass), water (½ cup) and salt (½ teaspoon) and let simmer / stew until the end.
Sauerkraut:
- Peel and dice the onion. Heat sunflower oil (2 tbsp) in a saucepan, add the onion cubes and fry briefly. Add the sauerkraut (770 g) and the water (½ cup). Season with sugar (2 teaspoons), vinegar (2 tablespoons) and white wine (2 tablespoons) and let everything simmer for about 30 minutes. Possibly pour in some water every now and then so that it does not burn. The liquid should almost be boiled off by the end of the cooking time.
Yeast dumplings: (For 8 people)
- Put wheat flour (500 g / instant flour) in a shallow bowl. Form a hollow in the middle. Open the egg and place in the hollow. Crumble the yeast (¼ cube) over it and sprinkle with sugar (1 big pinch) and salt (1 big pinch). Carefully stir warm water (1 cup) in the well and let everything rise for about 15 minutes. In the meantime, cut yesterday’s bread into small cubes. Add the bread cubes and, if necessary, warm water and mix everything well with a wooden spoon. Put the dough on a kitchen board and work / knead well with your hands for a few minutes. Always sprinkle some flour on the work surface. Shape the dough into a ball and cover with a kitchen towel and let rise for about 30 minutes at room temperature. Halve the dough, form 2 rolls out of it, put in boiling water and simmer / cook with the lid on for about 20 minutes. Take out and cut into slices. In the Czech Republic there is a kitchen helper for this or you can simply use a thread to cut the slices. The dumpling slices are very absorbent and are suitable for roast pork, goulash, roast beef …
Serve:
- Serve Czech roast pork with sauerkraut and yeast dumplings, garnished with parsley.
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