Name: Hairy dumplings with sauerkraut and fried onions
Total time: 60 min
Yield: 4 servings
Ingredients: Hairy dumplings; 1000 g raw potatoes (type C, higher in starch); 200 g semi-coarse flour; 50 g potato starch or baby semolina; 1 egg; 10 g soli; Cabbage; 700 g sauerkraut (drained, or lightly rinsed); 1 pc large onion; 20 g lard or oil; 4 g whole caraway; 10 g sugar (to taste, optional); 10 ml vinegar or sauerkraut brine (to taste, optional); 3 g soli; 1 pinch of pepper; 200 ml water (for basting); Fried onion; 2 pcs larger onions; 30 g lard or butter

Hairy dumplings with sauerkraut and fried onions

Hairy dumplings with cabbage and fried onion are one of those Czech classics that don’t need meat to be truly filling and tasty. Potato dough, cooked by spoonfuls like small “gnocchetti,” soaks up the cabbage and onion and tastes exactly like you’d expect from honest home cooking. And although the name sounds a bit odd, it’s a simple dish: grate the potatoes, mix the dough, cook the dumplings, make the cabbage, and finally fry the onion. The result is cheap, quick, and perfect for winter or as a dinner when you want something really “homey.”

⏱ 60 min● medium♨ 4 servings

Step by step

Instructions

0 z 6

1Step 1First prepare the cabbage, as it can simmer quietly while you deal with the dumplings. Drain the sauerkraut, taste it and if it’s very sour, rinse it lightly and let it drain. Finely chop the onion, heat lard or oil in a pan and fry the onion until golden. Add caraway, stir briefly and immediately add the cabbage. Add a splash of water, season lightly with salt (cabbage is often salty), add pepper and let simmer for 15–20 minutes. Near the end, adjust with sugar (to soften the acidity) and optionally a little vinegar or brine if you want a more pronounced flavor. Keep the cabbage over low heat and stir occasionally.
2Step 2Now the hairy dumplings. Peel the potatoes and grate them finely into a large bowl. If they release a lot of water, pour off some of the liquid, but don’t squeeze the potatoes completely dry – the dough should be moist. Add the eggs, salt, potato starch (or semolina) and gradually add the semi-coarse flour. Mix everything quickly with a spoon or your hands. The dough will be sticky – that’s fine. The goal is a consistency where you can scoop a “little mound” onto a spoon that holds its shape but is still soft.
3Step 3Meanwhile, put a large pot of water on to boil and salt it. The water should be simmering gently, not boiling vigorously. Using two spoons (or one soup spoon) take small portions of the dough and drop them into the water like gnocchi. You can dip the spoons in water before each scoop to prevent the dough from sticking.
4Step 4Cook the dumplings for about 10–12 minutes. They will first sink to the bottom, then float – even then leave them a few more minutes to cook through. Lift the finished hairy dumplings with a slotted spoon and place them straight into a bowl. You can lightly grease them with a teaspoon of lard or butter so they don’t stick.
5Step 5Now the fried onions – they make this dish truly “luxurious.” Slice the onions into thin half-moons or rings. Heat lard or butter in a pan and fry the onions over medium heat slowly until golden. Don’t rush it – slower frying makes the onions sweeter and crispier, not burnt.
6Step 6Serving is simple: put a portion of the hairy dumplings on a plate, top with a generous helping of braised cabbage and sprinkle everything with the fried onions along with the fat from the pan. If you like, finish with a little freshly ground pepper. It’s hearty, homely, and exactly the kind of food that will warm you up in winter.

Kitchen tip

The most common problem with hairy dumplings is that they fall apart. Usually that means the dough is too loose or the water is boiling too vigorously. Solution: add a little flour (by tablespoons), and cook only at a gentle simmer. And another thing: make smaller dumplings — they cook through better and hold their shape.

Customize this recipe

Variants and alternatives

On sweet-and-sour cabbage: add more sugar and a bit of diced apple for a milder, “festive” version. With crispy bacon: if you don’t need a strictly meat-free version, add fried bacon at the end instead of the onion. Quick variant: use store-bought sauerkraut and just briefly heat it with onion and caraway. For takeout: store dumplings and cabbage separately. When reheating, toss the dumplings briefly in a pan with a bit of butter — they’ll be great again, not rubbery.

Approximate per serving

Nutritional values

Energie~620 kcalProteins~12 gSacharidy~95 gTuky~22 g

Hairy dumplings with sauerkraut and fried onions

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

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Write a comment Cancel reply

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