Pa Dutch Sauerkraut Dumplings Recipe

These light and fluffy Pa Dutch Sauerkraut Dumplings are like little snowballs of deliciousness! A perfect complement to hearty sauerkraut dishes featuring pork, hot dogs, or even in your favorite chicken and dumplings, ham and dumplings, or beef stew. Forget those 'southern thingies' – these dumplings are the real deal, a true Pennsylvania Dutch culinary delight. Prepare to be amazed by their melt-in-your-mouth texture and savory flavor!

Prep Time 5 mins
Cook Time 12 mins
Calories 90.1 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Pa Dutch Sauerkraut Dumplings 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pa Dutch Sauerkraut Dumplings

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How to Make Pa Dutch Sauerkraut Dumplings

  1. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
  2. Gradually add the milk, stirring until just combined. Do not overmix; a few lumps are okay.
  3. Bring your sauerkraut dish to a gentle boil.
  4. Drop rounded tablespoons of the dumpling batter into the boiling sauerkraut, ensuring they are evenly spaced.
  5. Gently cover the pot and reduce heat to a simmer.
  6. Cook for 12 minutes, undisturbed. Resist the urge to peek! The dumplings will rise beautifully.
  7. 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

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