Vepřo Knedlo Zelo (Pork, Dumplings and Sauerkraut)
Pork, dumplings and sauerkraut make up one of the most beloved national dishes in the Czech Republic. The incredibly juicy and tender pork, paired with the soft leavened dumplings, and the refreshing zing of the sauerkraut are so quintessentially Central and Eastern European, though it might sound like a surprising combination of ingredients for Westerners.
This meal goes down incredibly with a cold beer on the side, making it great pub food and a must-try for family parties!
Vepřo Knedlo Zelo (Pork, Dumplings and Sauerkraut)
This Czech classic is widely recognized as the national dish, even though its origins can be traced to neighboring Bavaria. When translated, the name of the dish gives you a clear idea of what to expect on your plate—pork, dumplings, and sauerkraut.
Ingredients
For the dumplings:
- 2 bread rolls 1 day old, cut into small cubes
- 400 g coarse flour
- a pinch of salt
- 200 ml milk
- 20 g fresh yeast
- 1/2 tsp sugar
- 1 egg lightly beaten
- warm water
Instructions
For the Meat:
- Preheat the oven to 160 °C/ 320° F.
- Wash and pat down the meat dry with paper towels. Season it well with salt and a sprinkle of cumin on all sides. Rub the meat with crushed garlic all over.
- Grease the bottom of an ovenproof dish with a bit of lard, then add the sliced onion. Place the meat on top and spread the remainder of the lard all over.
- Pour a glass of water and place the meat in the oven. Bake for approximately 2- 2½ hours. Turn the meat over regularly to brown all over and baste it with the juices that form during cooking to keep it moist.
- When done, retain the juices to use as gravy when serving.
For the Dumplings:
- Begin by proofing the yeast. Take a medium-sized bowl and add the warmed milk, yeast and 1/2 teaspoon of sugar and combine them well. Let it rest for about 10 minutes until the mixture starts to form bubbles.
- In a separate bowl stir together the flour with a pinch of salt and form a well in the middle. Beat the egg lightly and add it to the flour, then pour the yeast mixture in as well. Throw the cubed bread rolls in as well.
- Knead the dough for about 10 minutes, adding warm water as necessary as you knead until you get a smooth and elastic dough.
- Cover the bowl with a damp cloth and leave the dough to rise for 30 minutes to 1 hour in a draft-free place until doubled in volume.
- Heat up a pan of water with a pinch of salt and bring it to a boil.
- When the dough is ready, roll it out into 2 or 3 10-inch long cylinders, and place the dumplings in the boiling water to cook for about 20 minutes. Turn them halfway through to make sure they cook evenly.
- When they're done, transfer the dumplings to a wide dish and pierce them with a fork to release any trapped steam. Cut the dumplings into 1/2-inch (1 cm) slices.
For the Cabbage:
- Drain the sour juice from the sauerkraut and retain for later. Rinse and drain the sauerkraut to get rid of excess sourness. Leave to drain well in a colander then chop it finely.
- Add the cabbage to a deep pot, cover with boiling water and season to taste with salt, pepper and some crushed cumin seeds and bring to a simmer.
- Meanwhile, melt 1-2 tablespoons of lard in a frying pan and sauté the onion until translucent than add in the diced bacon, frying it until browned and crispy.
- Stir in the chopped cabbage and season to taste with salt, sugar, pepper and crushed cumin seeds.
- Add about 200 ml of water and bring to a simmer. Cook for around 20 minutes until softened. Check for taste about 15 minutes in, and adjust as necessary, adding 1-2 tablespoons of sauerkraut juice if necessary. Take off the heat.
- Once everything is done, prepare the servings, adding juicy pork meat, dumpling slices and soft sauerkraut to each plate and serve hot.
Enjoy!
Notes
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