Pan-Fried Potato Dumplings with Sauteed Sauerkraut
Soft potato dumplings pan-fried until golden and served with tangy sautéed sauerkraut, a staple side dish in Prague's home cooking. This czech-inspired vegetarian ready in about 45 minutes pairs potatoes, peeled and boiled, all-purpose flour, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups potatoes, peeled and boiled
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp salt
- 3 tbsp butter
- 2 cups sauerkraut, drained
- 1 tsp caraway seeds
- 1 medium onion, finely chopped
- 1/2 tsp black pepper
Instructions
- Step 1: In a large bowl, mash 2 cups peeled boiled potatoes until smooth. Add 1 cup all-purpose flour, 1 large egg, and 1 tsp salt. Mix gently until a soft dough forms; do not overwork.
- Step 2: Divide dough into 12 equal portions and shape each into a small oval dumpling about 2 inches long.
- Step 3: Bring a large pot of salted water to a gentle boil. Carefully drop dumplings in batches and cook for 8 minutes or until they float to the surface. Remove with a slotted spoon and drain.
- Step 4: Heat 2 tbsp butter in a large skillet over medium heat. Add the cooked dumplings and pan-fry for 3-4 minutes per side until golden and slightly crispy.
- Step 5: In a separate skillet, melt 1 tbsp butter over medium heat. Add 1 medium finely chopped onion and sauté for 4 minutes until translucent.
- Step 6: Add 2 cups drained sauerkraut, 1 tsp caraway seeds, and 1/2 tsp black pepper to the onion. Cook, stirring occasionally, for 8 minutes until sauerkraut softens and flavors meld.
- Step 7: Serve the pan-fried dumplings topped with warm sautéed sauerkraut.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Potato Dumplings with Sauteed Sauerkraut take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Potato Dumplings with Sauteed Sauerkraut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes, peeled and boiled from drying out.
Can I substitute ingredients in Pan-Fried Potato Dumplings with Sauteed Sauerkraut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Potato Dumplings with Sauteed Sauerkraut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Potato Dumplings with Sauteed Sauerkraut?
Czech vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
