Ingredients for Pa Dutch Sauerkraut Dumplings
- 1 large egg
- 1 teaspoon salt
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pa Dutch Sauerkraut Dumplings? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pa Dutch Sauerkraut Dumplings
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Gradually add the milk, stirring until just combined. Do not overmix; a few lumps are okay.
- Bring your sauerkraut dish to a gentle boil.
- Drop rounded tablespoons of the dumpling batter into the boiling sauerkraut, ensuring they are evenly spaced.
- Gently cover the pot and reduce heat to a simmer.
- Cook for 12 minutes, undisturbed. Resist the urge to peek! The dumplings will rise beautifully.
- After 12 minutes, carefully uncover the pot. If the dumplings are still pale, you may increase the baking powder slightly in future batches (up to 1 tablespoon), for even more lift. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
0g
Fat
1g
Carbs
5g