Tasty Sauerkraut and Dumplings

If you ask me, sauerkraut and dumplings is pure comfort food magic.

This hearty Eastern European dish brings together tangy sauerkraut and soft, pillowy dumplings in a way that just makes sense. The slight sourness of the fermented cabbage plays perfectly with the simple, homestyle dumplings that soak up all the good flavors.

It’s a straightforward meal where the dumplings are gently cooked right in the same pot as the sauerkraut, picking up all those savory notes along the way. A bit of smoky bacon and sweet onions round out the whole thing beautifully.

It’s the kind of warming, filling dish that feels just right on a chilly evening, when you want something that’ll stick to your ribs.

What Kind of Sauerkraut Should I Use?

When shopping for sauerkraut, you’ll find two main options at the grocery store: shelf-stable canned sauerkraut and fresh refrigerated sauerkraut in bags or jars. The refrigerated kind typically has a better crunch and more complex flavor since it hasn’t been heated during processing. While both types will work in this recipe, fresh sauerkraut from the refrigerated section will give you the best results. Before adding it to your dish, you can rinse the sauerkraut if you want to reduce the tanginess, or use it straight from the package for a more robust flavor. If you’re feeling adventurous, you might even find locally made sauerkraut at farmers’ markets or specialty stores, which often has an especially nice crisp texture and fresh taste.

Options for Substitutions

While this classic comfort dish has some key ingredients that shouldn’t be changed, there are still several ways you can adjust the recipe to work with what you have:

• Sauerkraut: This is the star of the show and really shouldn’t be substituted – the fermented cabbage gives this dish its characteristic taste. However, you can use any brand or style of sauerkraut, including homemade.
• Kielbasa: While traditional kielbasa works best, you can swap it with other smoked sausages like bratwurst, knockwurst, or even smoked turkey sausage for a lighter option. The key is to use a pre-cooked, smoked sausage.
• Milk: For the dumplings, you can use any type of milk – whole, 2%, or even non-dairy options like unsweetened almond milk. If you’re out of milk, you can mix equal parts water and plain yogurt.
• All-purpose flour: For the dumplings, you can use self-rising flour (just skip the baking powder and salt if you do), or swap up to half the flour with whole wheat flour for a heartier dumpling.
• Eggs: The eggs are pretty important for dumpling structure, but in a pinch, you can use a commercial egg replacer – just know your dumplings might be a bit denser.

Watch Out for These Mistakes While Cooking

The biggest challenge when making sauerkraut and dumplings is getting the dumpling texture right – too much mixing will make them tough and dense, so stir the batter just until the ingredients are combined and no dry flour remains. Another common mistake is lifting the pot lid while the dumplings are cooking, which releases the steam they need to become light and fluffy – keep that lid on for the full 15-20 minutes of cooking time. When it comes to the sauerkraut, avoid rinsing it too thoroughly as this removes the tangy flavor that makes this dish special – instead, just drain it well and if it’s too sour for your taste, add a touch of brown sugar to balance the flavors. For the best results, make sure your cooking liquid is at a gentle simmer, not a rolling boil, when you drop in the dumplings – this ensures they cook evenly without falling apart.

What to Serve With Sauerkraut and Dumplings?

This hearty German-inspired dish pairs really well with simple sides that balance out its tangy, rich flavors. A dollop of whole grain mustard on the side adds a nice kick, while some warm applesauce provides a sweet contrast to the sour sauerkraut. For extra veggies, try serving some roasted carrots or green beans on the side – they’re simple enough not to compete with the main dish but still add nice color to your plate. If you want to keep things traditional, a cold German beer makes this meal complete!

Storage Instructions

Keep Fresh: This hearty sauerkraut and dumplings dish will stay good in the fridge for 3-4 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just keep in mind that the dumplings might absorb more of the liquid over time.

Freeze: While you can freeze this dish for up to 2 months, the dumplings might change texture a bit when thawed. If you’re planning to freeze, I’d recommend storing the sauerkraut and kielbasa separate from the dumplings – this way, you can make fresh dumplings when you’re ready to serve.

Warm Up: To enjoy your leftovers, gently heat them in a pot over medium-low heat, stirring occasionally. Add a splash of water or broth if needed, as the sauerkraut mixture might have thickened in the fridge. You can also microwave individual portions, but the stovetop method gives better results.

Preparation Time	10-15 minutes
Cooking Time	25 minutes
Total Time	35-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 50-60 g
• Fat: 65-75 g
• Carbohydrates: 160-180 g

Ingredients

For the dumplings:

• 3 eggs
• 2 cups all-purpose flour
• 1/2 cup milk (whole milk for richness)
• 1/2 tsp salt (fine grain sea salt preferred)
• 2 tsp baking powder

For the sauerkraut and kielbasa:

• 48 oz fermented cabbage (good quality, drained well)
• 14 oz kielbasa sausage (smoked for best flavor)

Step 1: Prepare the Dumpling Batter

Start by cracking the eggs into a bowl and beat them well.

Once the eggs are beaten, add the remaining dumpling ingredients to the bowl.

Stir everything together until you achieve a smooth batter consistency.

Step 2: Set Up and Heat the Skillet

Pour sauerkraut along with its juice into a 12″ skillet.

Add chunks of kielbasa to the skillet, ensuring they are spread out evenly.

Heat the skillet over medium heat until the sauerkraut and kielbasa come to a simmer.

Step 3: Add Dumplings to the Skillet

Using a spoon, scoop portions of the dumpling batter and gently dot the skillet with dumplings, spacing them out to allow room for expansion as they cook.

Choose your preferred dumpling size based on personal taste or desired portion size.

Step 4: Cook the Dumplings

Cover the skillet with a lid and let the dumplings cook for 25 minutes.

This will allow them to steam and cook through thoroughly, absorbing flavors from the sauerkraut and kielbasa.

Step 5: Serve the Dish

After the dumplings have cooked, carefully uncover the skillet and serve the dish immediately.

Enjoy the flavorful combination of soft dumplings, tangy sauerkraut, and savory kielbasa!