Ed and Sandi's Pork Roast and Dumplings with Sauerkraut
This is one of my favorite meals handed down from my Italian/Czech grandparents to my father to myself. The latter two individuals are still alive, so we're claiming credit for it. It rates scary on the health-O-meter, but who cares?! It's delicious! These are very firm and dense dumplings, not light and fluffy. We prefer these stick-to-your-bones babies. And each bite you take MUST have a bit of sauerkraut, pork, and dumpling on it...it's the LAW. Number of servings is approximate.
This is one of my favorite meals handed down from my Italian/Czech grandparents to my father to myself. The latter two individuals are still alive, so we're claiming credit for it. It rates scary on the health-O-meter, but who cares?! It's delicious! These are very firm and dense dumplings, not light and fluffy. We prefer these stick-to-your-bones babies. And each bite you take MUST have a bit of sauerkraut, pork, and dumpling on it...it's the LAW. Number of servings is approximate.
- 1 egg
- 1 teaspoon onion powder
- 1 tablespoon dried onion flakes
- salt and pepper (to taste)
- 6 garlic cloves peeled
- 28 ounces sauerkraut
- 4 cups flour (plus extra for kneading dough later)
- 4 cups prepared instant mashed potatoes (yes instant... this is important)
- 4 lbs pork roast (with its fat add butter later if you don't have enough)
- 2 tablespoons caraway seeds (to season the roast and the sau
- 1 teaspoon sage (to taste)
- 1 tablespoon butter (for sauerkraut)
- butter (to add if roast doesn't have enough fat
- Carbohydrate 5.51488996768601 g
- Cholesterol 0 mg
- Fat 0.153086881945833 g
- Fiber 2.9824938735466 g
- Protein 1.10244418584849 g
- Saturated Fat 0.0362345106149891 g
- Serving Size 1 1 serving(s) (329g)
- Sodium 675.761498168766 mg
- Sugar 2.53239609413941 g
- Trans Fat 0.0300707222727499 g
- Calories 24 calories
Step-by-step
- DUMPLINGS: Mix and knead flour, prepared instant potatoes, and eggs. Add a little water if too dry or flour if too wet. The dough should no longer be sticking to your hands or the board. Form dough into a loaf and set aside.
- PORK ROAST: Place sliced garlic into slits cut all over the roast. Season with sage and half of the caraway seeds, salt, pepper, and onion powder. Sear in a skillet on all sides. Put into a baking pan and cook at 450 degrees for 15-20 minutes. Lower heat to 375 and cook for 1.5 hours. Lower again to 250 for 15 to 30 minutes. Check the roast occasionally and baste with rendered fat, adding butter if needed.
- RESUME DUMPLING PRODUCTION: Cut across the loaf of dough at 1-inch intervals. Roll into cylindrical shapes about 1 inch in diameter x 3-4 inches long. Boil several at a time until they float. Cut into a cylinder to check for doneness. Remove and cut each into 1/2 slices.
- SAUERKRAUT: Cook the drained sauerkraut with salt, pepper, the remaining caraway seeds, and dried onion flakes on medium heat with 1 tablespoon of butter until lightly browned, stirring occasionally.
- FINISHING: Check for doneness by cutting into the roast. Serve roast sliced. Use roast juice over sauerkraut and dumplings.
Ed and Sandi's Pork Roast and Dumplings: A Family Tradition
This recipe isn't just a meal; it's a story. It's a taste of my heritage, a link to my Italian and Czech grandparents, passed down through generations with a hearty dose of family lore and laughter. My dad and I still make it together, a testament to the enduring power of simple, delicious food. Forget fancy restaurants and intricate techniques; this recipe is all about comfort, tradition, and a whole lot of flavor. The dumplings are dense and satisfying, far from airy and light. That's the way we like them. Each bite is a journey: the tender pork, the tangy sauerkraut, and the hearty dumpling, all working together in perfect harmony. It’s a flavor explosion that will have you reaching for seconds, and thirds, and possibly even fourths (don’t judge). This is the kind of meal you build memories around.
Now, I know what you're thinking. "This recipe looks… intense." And you'd be right. It’s definitely not a quick weeknight meal. It’s a weekend project, a culinary adventure that requires some time and dedication (but trust me, it's worth it). The process is almost as much fun as the eating, a chance to relax, maybe put on some music, and get lost in the rhythm of cooking. The aroma that wafts through your kitchen during the cooking process is almost as comforting as the meal itself. The smell of roasting pork, seasoned with sage and caraway seeds, mingling with the slightly tangy aroma of the sauerkraut. It is pure food comfort.
The dumplings are the real stars of the show. Making them takes a bit of practice, a little bit of intuition, and a touch of patience. You might want to check out the photo guide in my Instagram if you want to follow it. The key is to get the dough just right—not too dry, not too wet. It should be pliable but firm, capable of being rolled into perfect little cylinders. You'll know it when you feel it. It's a hands-on experience, a mindful activity that keeps you focused on the process. If you are a beginner, don't be afraid to experiment a little. It is very simple but you may find different recipes have different approaches. The important thing is to enjoy the process and be proud of what you create. There's something magical about making something from scratch.
Beyond the taste and the tradition, this meal represents something more. It represents family, togetherness, and the joy of sharing a meal with loved ones. It's a recipe for connection, a culinary bridge between generations. So gather your family, roll up your sleeves, and prepare for a feast. This isn't just a recipe; it's an experience. It's a taste of home, a taste of love, and a taste of pure, unadulterated deliciousness. Trust me, once you make this, it will become one of your family favorites too.
And while you’re busy enjoying your meal and those delicious, stick-to-your-bones dumplings, remember this: The best things in life take a little time, a little effort, and a whole lot of love. This recipe is a testament to that. It’s a celebration of simplicity, a reminder that sometimes, the most satisfying meals are the ones that take a bit of time to prepare and are made with love. This is the kind of meal that makes all the effort worth it. After all, what’s a little laundry compared to a delicious home-cooked meal?
So, grab your apron, gather your ingredients, and let the cooking begin. You won't regret it. And remember, each bite must have a bit of sauerkraut, pork, and dumpling — it's the law! Enjoy the deliciousness that awaits you!
