Here is the authentic way to make pork, dumplings and sauerkraut.
KNEDLIKI AND ZELLI (PORK, DUMPLINGS, AND SAUERKRAUT)
FOR THE PORK:
Pork roast (at least 5 lbs.)
Pork fat, thinly sliced
Salt
Sliced onion
Caraway seeds
Get a pork roast that is at least 5 lbs. Call the butcher the day before and ask that he save pork fat for you. This is vital because of the leaness of today’s pork. Take the fat and slice it very thin.
Take the pork roast and salt it heavily, slice an onion and place it on top of the roast and sprinkle caraway seeds over the roast. Now place the slices of extra fat over the roast. Place it all on a rack in a roasting pan with just enough water to cover the bottom.
Cover and roast at 350 degrees F until an internal temp of 160 degrees. Remove the roast and cover with foil. Return pan uncovered with drippings back into oven and turn up temperature to 500 degrees F. Keep an eye on it and when there are dark chunks in the bottom of the pan.
Remove pan, scrape bottom and place the dripping with the chucks and dark gravy in bowl. This is the gravy.
FOR THE DUMPLINGS:
4 cups flour
pinch of salt
1 egg
milk (as needed)
Place flour, salt and egg in mixing bowl. Begin adding milk until you have a medium thick batter.
Bring a big pot of water to a roiling boil and using a big spoon drop the batter by spoonfuls into the water. Once all the batter is in the water leave it boil for 20 minutes.
FOR THE SAUERKRAUT:
2 lbs sauerkraut with juice
4 tbsp flour
3 smoked pork hocks
sugar (to taste)
scallions (for serving)
Pour sauerkraut into a pot.
Brown flour in a skillet until deep brown.
Add browned flour to sauerkraut and mix well. Add pork hocks. Simmer for 3 hours. Add sugar to taste. We like ours on the sweet side.
Serve with scallions on the side. |