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Potato dumplings with cabbage in Czech

Czech-Style Potato Dumplings with Cabbage

A simple, unusual dish from Czech cuisine — highly recommended! These tasty potato-dough dumplings are stuffed with a meat filling and deep-fried, then served with sour cream and fresh herbs. They're perfect for lunch.

breik

Recipe author

Composition / ingredients

Servings:

Green cabbage

500

Flour

Potatoes

500

Egg

Onions

Ground meat

200

Butter

Pork fatback (salt pork)

Sunflower oil

500

Caraway seeds

Sugar

0.5

Salt

Vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 70 % 28 g

Carbohydrates 23 % 9 g

294 kcal

GI: 78 / 0 / 22

Cooking method

Step 1:

How do you make Czech-style potato dumplings with cabbage? The ingredients for this dish are pretty simple.
Step 2:

Set a deep skillet over the heat and add the butter. Dice the fatback and fry it along with the finely chopped onion. Cut the cabbage into thin strips, rinse it, and drain it in a colander so it dries off. Add the cabbage to the skillet with the fatback and onion. For juicier cabbage, add a splash of meat broth instead of water. Stir in the caraway seeds and season with salt. Leave it to braise for 40 minutes, stirring now and then.
Step 3:

Once the cabbage is soft, sprinkle it with the flour and add the sugar. Heat the vinegar and, as soon as it boils, sprinkle it over the cabbage. Stir everything together well, bring to a boil, and take it off the heat. Serve this cabbage alongside the dumplings. As for how to make the dumplings — that's coming up in the next step.
Step 4:

Now the dumpling dough. Peel and wash the potatoes, put them in boiling salted water, and cook until tender, 25–30 minutes. Drain and mash them while they're still hot. This mash is the base of our potato dough.
Step 5:

Beat the egg into the mashed potatoes, add the sifted flour, and salt to taste. You can also work in a knob of butter for a richer flavor. Knead quickly into a stiff dough. Adjust the flour as you go — add just enough that you can roll the dough into balls.
Step 6:

For the filling, use ground meat seasoned like you would for meatballs. You can use store-bought or make your own. Season it with salt and pepper to taste and mix in an egg, or leave it out — the key is that the filling holds together and isn't loose. Take a small piece of the potato dough and flatten it into a disk. Place a ball of the meat filling in the center and pinch the edges shut. Keep going until you've used up all the dough and filling.
Step 7:

Deep-fry the dumplings until done. Keep the heat at medium so the meat filling has time to cook through. Fry them all.
Step 8:

Transfer the finished dumplings to paper towels to drain off the excess oil.

Not sure what else to do with cabbage? You're in the right place! This simple, unusual Czech dish called "dumplings with cabbage" is sure to delight you and your family. It comes together fast — and disappears even faster. See for yourself!
One thing to keep in mind: the wrong pan can ruin even the best recipe, so choose one suited to the dish.
Every cooking oil is good only up to a certain point — its smoke point, beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying at higher heat.
Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount of flour.