Vepřo Knedlo Zelo (Pork, Dumplings and Sauerkraut)

0 0
Vepřo Knedlo Zelo (Pork, Dumplings and Sauerkraut)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Meat:
1.5 kg pork shoulder
1 Onion
Salt
cumin
Dumplings:
2 yesterday rolls
500 g Flour
a pinch of Salt
250 ml Milk
21 g fresh yeast
1/2 tsp Sugar
1 egg
Cabbage:
500 g white cabbage
1 large onion
150 g bacon
1 tsp Salt
1 tbsp Sugar
a pinch of cumin
1 piece potatoes
  • 2 h
  • Serves 4
  • Medium

Ingredients

  • Meat:

  • Dumplings:

  • Cabbage:

Directions

Share

Vepřo Knedlo Zelo literally means: Pork, Dumplings, Sauerkraut… three things all Czechs love… and the reason why this is recognized as THE national dish. This dish generally uses pork neck, which is slow roasted in the oven with spices, onions, and garlic which results in melt-in-your-mouth pork, brasied and served with its braising liquid. The dumplings for this dish are often flour based, but can include potato and the sauerkraut is added at the end to cool off the dish and make it quintessntial eastern European!

This dish goes great with a cold beer at your favourite local pub, or make it at home and wow your guests!

Preparation:

For the Meat:

  1. Clean the meat and cut it into slices or greater cubes.
  2. Season it properly with salt and cumin. Pan sprinkle with coarsely chopped onions.
  3. Add the meat and pour a glass of water. Bake at 190 ° C for about an hour and a quarter.

For the Dumplings:

  1. Begin by combining the warm milk, sugar, and yeast in a medium mixing bowl. Let it bloom for about 10 minutes. Beat the egg into the milk mixture.
  2. Next, combine the flour and salt in a large mixing bowl, stir in the milk and egg mixture, and knead together for a few minutes until smooth.
  3. When the dough is ready, let it rest for about half an hour in a warm place under a cloth.
  4. Then roll out two cones that are put into boiling salted water.
  5. After 10 minutes of boiling turn the dumplings and continue cooking for 8 minutes. Then remove them from the water and prick with a fork to make them steam to escape.

For the Cabbage:

  1. Coarsely chop the onion and leave it in oil or lard turn glassy.
  2. Add the diced bacon and fry it.
  3. Then add the cabbage, which was previously left to drain, and cut it. When it is soft (about 10 minutes), season it with sugar, salt, and cumin and concentrate with finely grated potatoes. Then only boil it briefly and serve.

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Žemlovka (Bread Pudding)
previous
Žemlovka (Bread Pudding)