Pork Loin, Sauerkraut and Dumplings

Total Time:
2 hr 45 min
45 min
2 hr
  • 3 pounds pork loin
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Water (approximately 6 cups), or beef broth if you don't get a good browning on your roast
  • Mix instant potatoes for 6 servings
  • 2 eggs
  • 2 to 3 cups flour, plus more for kneading
  • 1 teaspoon baking powder
  • Grandma's was made from scratch -- chopped cabbage and salt until it fermented, and it took about 4 to 6 weeks to make.....so over the years, the family sped things up a bit and always uses this recipe.
  • 1 teaspoon olive oil
  • 1 medium white onion, chopped fine
  • 1 to 2 jars sauerkraut with caraway seeds (you may add more caraway depending on your taste)
  • Salt and pepper, to taste
  • 1 teaspoon beef bouillon powder or 1/2 cup liquid beef bouillon, or to taste
  • 2 tablespoons vermouth
  • In a pressure cooker on high heat, brown pork in oil on all sides to sear in juices. Season with salt and pepper. Then add water or broth to pan (enough so there's about 1 1/2 inches in the bottom of the cooker). The amount of liquid depends on the size of your roast-for 3 pounds use 1 1/2 inches of liquid -- add 1/2-inch more per each pound. Pressure cook for 1 1/2 to 2 hours so pork is extremely tender and falls apart. (This is important to the dish). When pork is done, remove from pot and keep the meat juice to serve on pork and dumplings. Prep time on this is about 15 minutes to get a good, rich searing. Pressure cooking time is about 1 1/2 to 2 hours depending on how tender you want your meat.

  • **NOTE: Browning the pork first, and then pressure cooking it is the key to this dish because that's where all the flavor comes from.

  • Oven method: Pierce pork with a knife, slice 3 cloves of garlic and insert in different spots of roast. Season with salt and pepper. In a heavy cast iron pot, heat 2 tablespoons olive oil and on high heat, brown pork to sear in juices. Add 2 cups beef broth and 1/4 cup vermouth (this will also deglaze the pan) and cover the pot with lid. Place in a preheated 350 degree oven for 1 to 1 1/2 hours, and frequently baste with pan juices. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. After the pork is done, remove from pan and save the meat juices Combine 2 tablespoons cornstarch with 1/4 cup cold water. Slowly add cornstarch mixture to thicken the juices for passing and to serve over pork and dumplings. This gives the juices a richer, heartier flavor that sticks to the pork and dumplings, unlike the traditional thinner juices to pass; however, Grandma and Grandpa always preferred the traditional thinner juice. Prep time on this is again, about 15 minutes to get a good searing, and cooking time anywhere from 1 hour to 1 1/2 hours. While your meat is cooking, you can prepare the dumplings.

  • Combine dumpling ingredients well. Put out on floured bread board and knead more flour in until stiff-like bread dough and it isn't sticky to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.

  • NOTE: If you have more people - say 8 - mix potatoes for 8 and add more flour; for 10 or more, add 3 eggs and more flour.

  • Prep time--10 to 20 minutes depending on how much kneading you have to do to get the dough not sticky.

  • Cooking time - about 20 to 25 minutes or until the dumplings aren't doughy and sticky on the inside.

  • Yield: 10 to 12 dumplings

  • In a heavy bottomed pot, heat olive oil and then add onion; cook until transparent. Then add sauerkraut and caraway seed, salt (not much) pepper, beef bouillon, and vermouth, to taste. Let this simmer for about 30 to 45 minutes, until the flavor is all the way through the sauerkraut. Serve along side the pork.

  • Prep time about 10 minutes.

  • Cooking time about 45 minutes or until you taste the flavor through the sauerkraut.

  • To serve, which was usually done homestyle, you place some pork, a dumpling (cut it up into hearty, bit size pieces), and some sauerkraut on the plate. Then pass, and spoon or drizzle some of the meat juices you saved, either thick or thin, over your pork and dumpling....this ties everything all together, and you get a forkful of flavor in each bite.

  • There you have it, hearty, stick to your ribs pork, dumplings and sauerkraut; an excellent dish on a cold, frosty night!

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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3.8 12
Good flavor. When I make potato dumplings I use my all time favorite from years and years ago. 1 cup mashed potatoes, 1 cup flour, one egg....1 1 1. Simple. mix all together roll out on a floured board into about a 2 inch rope. cut into pieces and place in boiling water. When they rise they are done. I put them into the pork roast while it is still cooking they get nice and brown and soft on the inside. item not reviewed by moderator and published
Using the oven method, I made different dumplings, used chicken broth instead of beef and skipped the vermouth. I threw in half a jar of sauerkraut during the last 20 minutes of cooking. I made gravy out of the drippings by removing the meat from the dutch oven, putting the dutch oven back on the stove at med-low heat and mixing 1/4 c water and 2 T cornstarch together and then adding it to the drippings, cooking until thick and bubbly. item not reviewed by moderator and published
Delicious! A definite keeper...although I made a big mess cooking it all! No changes- make it just as it is posted. item not reviewed by moderator and published
I used the oven method, and I have to say the combination of vermouth with the sauerkraut was surprisingly good! The dumplings are dense, but that helps them hold up well to the other ingredients. This has been our New Year's Day favorite for the past several years and we are all looking forward to having it again this year. Lots of flavor! item not reviewed by moderator and published
This was not good at all-- who uses beef broth with a pork roast? I recommend browning the roast as stated above (in its own juices) which can then be made into a gravy with some flour, spices, and a bit of butter and Madiera red wine after deglazing the pan. then place in a slow cooker for 5-6 hrs. on low depending on the size (with preseasoned sauerkraut--chopped apples, cinnamon and caraway are great). I cannot even comment on the dumplings--let's just say they were very untasy and too flour-y. item not reviewed by moderator and published
This is a good recipe but,roast it in an oven as it will taste better.Use what are called bread dumplings they are better.Potato dumplings are good with pork shoulder and red cabbage.As for the kraut,you can use Franks brand Bavarian style straight from the can or jar if you can find it.Here in the Chicago area Pork,dumplings,and saurkraut is a staple in every Czech restaurant. item not reviewed by moderator and published
I first tried this recipe two years ago and it immediately became a favorite in our family. This will be our third New Years Day dinner using this recipe, but I am sure it won't be the last. It is my grandchildren's favorite, as well as my children's, and I just don't think there is another recipe to compare with it. I add just a little brown sugar to the sauerkraut, and sometimes a bit of apple, as we like it a bit sweeter, but the original recipe is superb! item not reviewed by moderator and published
I had difficulty with the dumplings They were too dry to hold together.. I added an extra egg then had to add cream. They wound up heavy clumps item not reviewed by moderator and published
I don't know who comes up with these weird recipes. But please call it something else than the traditional dumplings as they are made in Europe. item not reviewed by moderator and published
This German dish is one my husband remembers his grandmother making and he was very happy to try it out. We were concerned about using the pressure cooker so long, but it made the pork very tender. Thickened the broth and it made good gravy for the dumplings. The dumplings were not right. Following the directions on the potato flakes makes the mashed potatoes too moist so you add too much flour to get the right consistency. Changed the directions for the dumplings using less water. 1 cup water, ? teaspoon salt, 1 Tablespoon butter. Bring to a boil. Add 1/3 cup powdered milk and 1 cup potato flakes. Set aside to cool. Beat 1 egg, add ? teaspoon baking powder. Add cooled mashed potatoes, mix well. Add flour as needed (3/4 cup to 1 cup). Knead until like a bread dough. Divide into 4 or 6 balls. Drop in boiling water 15 minutes. They will get a little bigger as they cook. We will be making this again. We just opened a can of Sauerkraut and warmed it up. item not reviewed by moderator and published
The potato dumplings were just as I remembered them as a child. The meat fell apart after an hour and a quarter in the pressure cooker. Makes way more that 2 can eat, so it will be good for leftovers. item not reviewed by moderator and published
I love this recipie, It looks simple item not reviewed by moderator and published

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