I love sauerkraut and who doesn’t love dumplings? This Pork Chop with Sauerkraut and Dumpling recipe was something I created many years ago, probably when I was in a panic to cook something after a long day at the office. Before kids, I made this recipe a lot but the kids weren’t fond of sauerkraut as children, but as adults they love it!
It was time to give this recipe a whirl again. I enjoyed it thoroughly but daughter Sarah and I both thought we would enjoy just the sauerkraut and dumplings alone just as much as with the pork chops.
PORK CHOPS WITH SAUERKRAUT AND CHEATER DUMPLINGS
4 to 6 pork chops
1 can sauerkraut with caraway seeds (or add your own caraway)
1 tube refrigerated biscuits
Brown pork chops in large skillet. Salt and pepper.
Add undrained sauerkraut and additional water to cover pork chops.
Simmer until pork chops are tender and cooked through.
Add water to cover pork chops, again and place biscuits on top of sauerkraut.
Cover and cook over medium heat until biscuits are cooked.
My Mother was very adventurous in her rural Iowa kitchen. She loved to cook traditional Bohemian dishes from my Father’s family; German, Dutch and Norwegian dishes from friends and family.
I don’t know where my Mother discovered Kumla but it is a hearty dish that will warm the cockles of your heart. A mandatory nap following consumption of Kumla may be appropriate. It all begins with homemade ham broth. Potato dumplings are made from raw, grated potatoes and boiled in the broth. Traditionally, the dumplings are dipped in a dollop of butter.
While I have eaten Kumla for 50+ years, I did not know the history. After surfing the web, I learned it is a traditional Swedish/Norwegian dish often served during the holidays with butter or with lingonberry.
peeled potatoes, ground with fine grinder
1/4 to 1/2 teaspoon baking powder
Place ham in a large pot and cover with water. Bring the water to a boil, reduce heat, and simmer the ham about 2 hours. Remove the ham, and skim any foam off the broth. I like to cool and the refrigerate the broth overnight and skim off any fat before proceeding.
Finely grate or grind potatoes. Sprinkle well with salt and work through potatoes. Let set 5-10 minutes. Press moisture out by placing potato mixture into a sieve to remove the starch. Discard starch.
Add egg and baking powder. Work in all the flour that you can until firm and not sticky.
Drop by teaspoon full in boiling ham broth in heavy metal pot. Cook on low heat for 45 minutes to an hour. Test Kumla by cutting one in half.
Serve hot. Traditionally we dip dumplings in butter. Even better when they are warmed up!
Perhaps Kumla will become a favorite for your family! If you are already a Kumla lover, what is your story?