Cook With Me III: Pork Roast, Dumplings, & Sauerkraut

Hello everyone, this week I’m back with some more Czech cuisine! This is probably THE most typical dish, so enjoy the video and good luck if you try out this recipe yourself, too ;)

PORK ROAST:
-wash the boneless pork loin roast(s)
-salt the meat and sprinkle on cumin seeds
-place the pork loins fat side down on a roasting tray
-pour half a cup of water around the meat
-lightly cover the entire tray of pork loins in aluminum foil
-cook the meat at 325˚ F for the first hour
-raise the temperature to cook at 350˚ F for the second hour
-uncover the meat and raise the temp. to 375˚ F for another, final 25 min.

The pork roast is fully cooked when the meat easily separates as you cut into it.

DUMPLINGS:
-empty one Wondra container into a large mixing bowl
-add a sprinkle of salt
-add one tablespoon of baking powder
-mix these DRY ingredients together well
-add one egg
-add one cup of milk
-cut one large slice of French bread into little squares and add this (handful) into the bowl
-mix all the ingredients together with a wooden spoon
-then use your hands to knead the dough THOROUGHLY, pressing the dough together (not pulling it apart)
-add regular, white flour onto your cutting board board/butcher block as necessary, since the dough may be quite sticky
-shape the dough into two large, even balls
-roll each ball into logs and gently pat the ends (watch out for cracks; the dough should be as smooth as possible, but a couple of small cracks is normal)
-place the dough logs into boiling water and cook for about 25-30 min. with the lid UNcovered (the dumplings should rise to the top)
-lightly slice the entire dumpling logs with thread and finish off the cuts with a knife

Place the dumplings into a large bowl until they are ready to be served.

SAUERKRAUT:
-empty a jar of traditional sauerkraut into a large pan
-add two cups of water
-sprinkle in cumin seeds and cover with a lid
-cook over medium heat for half an hour, stirring occasionally
-add a half cup more of water if the sauerkraut starts to dry out
-then add three tablespoons of brown sugar, stir, and continue to cook for fifteen more minutes (keep the lid on in between stirring)
-chop half an onion into small pieces and (separately) sauté in a pan of olive oil until golden brown
-combine the sauerkraut and sautéed onions and stir everything together
-let the sauerkraut simmer for a few more minutes (finished sauerkraut is light, golden brown)

Serve a generous portion of pork roast, dumplings (about four), and sauerkraut on a nice plate. Dobrou chuť!

#KnedloZeloVepřo #CzechCuisine #DinnerIdea #homecooking #traditionalrecipe #hotmeal #homemadedinner #familytradition #porkloin #porkroast #dumplings #sauerkraut #festive #StPatricksDay


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Thank you so much for watching!
-Pamela