Pork and Sauerkraut with Dumplings

Warm your soul with this comforting Pork and Sauerkraut with Dumplings recipe—a true celebration of hearty flavors and old-world charm. Tender, slow-simmered pork shoulder melds beautifully with tangy sauerkraut, aromatic caraway seeds, and savory onion and garlic, creating a rich and satisfying base. The crowning touch? Fluffy, pillowy dumplings made from scratch, gently steamed over the simmering mixture for the perfect balance of textures. Ideal for a cozy family dinner or a rustic weekend meal, this dish is as delicious as it is nostalgic. Serve it with a sprinkle of fresh parsley and let this one-pot wonder transport you to a world of comfort and tradition. Keywords: pork and sauerkraut, homemade dumplings, slow-cooked comfort food, hearty one-pot meal, sauerkraut recipe.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 32 ounces sauerkraut
• 2 cups chicken broth
• 2 bay leaves
• 1 teaspoon caraway seeds
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt (for dumplings)
• 2 tablespoons unsalted butter, melted
• 0.75 cup milk
• 2 tablespoons parsley, chopped (optional garnish)

Directions

Step 1

Pat the pork shoulder dry with paper towels. Season it generously with salt and black pepper.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set it aside.

Step 3

In the same pot, reduce the heat to medium. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently.

Step 4

Drain the sauerkraut if desired for a milder flavor, then add it to the pot along with the chicken broth, bay leaves, and caraway seeds. Stir to combine.

Step 5

Return the seared pork shoulder to the pot, nestling it into the sauerkraut mixture. Cover the pot with a lid and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the pork is tender and can be shredded easily with a fork.

Step 6

While the pork is cooking, prepare the dumplings. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir in the melted butter and milk until a soft dough forms.

Step 7

Once the pork is tender, use a spoon to drop small dollops of the dumpling dough (about 1 tablespoon each) onto the surface of the sauerkraut mixture. Cover the pot and simmer for another 15-20 minutes, or until the dumplings are cooked through and fluffy.

Step 8

Remove the bay leaves from the pot and discard them. Shred the pork into smaller pieces if desired.

Step 9

Serve the pork and sauerkraut with dumplings, garnished with chopped parsley if desired. Enjoy!

Nutrition Facts

Serving size	(2919.5g)

Amount per serving	% Daily Value*
Calories	3827.3

Total Fat 187.6g	0%
Saturated Fat 68.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 915.2mg	0%
Sodium 12620.6mg	0%
Total Carbohydrate 253.8g	0%
Dietary Fiber 35.7g	0%
Total Sugars 30.9g
Protein 261.7g	0%

Vitamin D 116.8IU	0%
Calcium 863.1mg	0%
Iron 35.6mg	0%
Potassium 5920.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 27.9%

Carbs: 27.1%