This dish is composed of 3 different parts and here are the recipes for all of them. Potatoes can be substituted for dumplings instead. Just boil them in the peel and peel them once cooked, dice and serve!


Pork shoulder cut

2 tablespoons cumin





Use pork shoulder cut with a bone. Wash, rub oil over the meat, place in a pan with heavy bottom that has also been oiled. Sprinkle about 2 tablespoons of cumin seeds, and salt over the meat, add a little water cover and cook for about 20 minutes. Add 1 chopped onion to the meat and place the pot in an oven. Bake until meat is soft, almost falling apart. During the baking you may add some water to the pan to keep the meat from burning.



16 oz or more sauerkraut



Little sugar, salt, flour


Drain sauerkraut, reserve a little of the juice. Dice onion, sauté on oil, when a little pink add sauerkraut. Add a little water (very little sauerkraut should not be soggy), 1 tablespoon sugar, and cook until soft. Add little of the juice from the pork. Once cooked, adjust taste with salt, sugar and perhaps a little reserved sauerkraut liquid to get the correct sweet and sour balance. Sprinkle a little flour over the sauerkraut toward the end to sop up any liquid.



5 cups of regular flour or Vondra

2 eggs

2½ teaspoons dry yeast

1½ cup milk (warm) divided

1½ teaspoon salt

Croutons (optional) add at the end when dough is all done


Dissolve yeast in a small volume of warm water. Add all the other ingredients mix then knead the dough thoroughly. Dough should be of firm consistency. If using croutons incorporate them into the dough. Let rise until dough doubles in size. Knead the dough again and divide into 3-4 equal parts shaping them in a cylinder shape. Let stand about 10 more minutes. Bring a large pot of water to boil and drop the dumplings in. Cook exactly 10 minutes on each side, then take out and immediately cut the loaf in half, using a thread. Continue cutting the dumpling into slices.


Instead of boiling, the dumplings can be placed in a steamer for 25 minutes instead. After taking them out, slice or poke holes in them immediately to prevent them from shrinking.


This dish is excellent when accompanied with beer.