Knedliky Zeli

AKA Pork roast, sauerkraut, and dumplings

This is my Czech grandmother's recipe for dumplings to make Knedliky Zeli (dumplings and sauerkraut stirred in with pork roast).

The pork roast is the easiest part. Of course, my grandmother didn't have a crock pot.

Cook the pork roast overnight in a crock pot two nights before you want to serve it. Then cool it in the fridge the next day to remove excess fat, and start it up again the next morning. Just add sauerkraut to the crock pot and stir it together.

The dumplings are pretty easy as well:

2 cups flour

3/4 tsp. Salt

2 tsp. Baking powder

3 T. shortening

2 eggs, and enough milk to make 1 cup

Blend dry ingredients & set aside. Beat eggs well. Pour into mesuring cup and top off with milk.

Stir the mixture with a fork. It will be very sticky and thick.

Spoon small lumps (about one inch diameter balls) into simmering water. Cook about 3 minutes - remove & split.

If you have a big pot of boiling water, you can do about a dozen at a time with a little practice.

Don't make the dumplings until about an hour before you're ready to serve. Just throw them on top of your pork roast and sauerkraut and stir it all together.

Some babufka goes great with this authentic Czech meal. So do kolaches (I was always partial to the poppyseed ones over the fruit ones). And it never hurts to top it off with poppyseed cake for dessert.

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