Vepřo Knedlo Zelo (Pork, Dumplings and Sauerkraut)
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Loading... - Samantha Elliot
- 30 Dec 2021
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VepÅ™o Knedlo Zelo literally means: Pork, Dumplings, Sauerkraut… three things all Czechs love… and the reason why this is recognized as The national dish. This dish generally uses pork neck, which is slow roasted in the oven with spices, onions, and garlic which results in melt-in-your-mouth pork, brasied and served with its braising liquid. The dumplings for this dish are often flour based, but can include potato and the sauerkraut is added at the end to cool off the dish and make it quintessntial eastern European!
This dish goes great with a cold beer at your favourite local pub, or make it at home and wow your guests!
Ingredients
1.5 kg pork shoulder
1 Onion
Salt
cumin
DUMPLINGS:
2 yesterday rolls
500 g Flour
a pinch of Salt
250 ml Milk
21 g fresh yeast
1/2 tsp Sugar
1 egg
CABBAGE:
500 g white cabbage
1 large onion
150 g bacon
1 tsp Salt
1 tbsp Sugar
a pinch of cumin
1 piece potatoes
For the Meat:Preparation:
1. Clean the meat and cut it into slices or greater cubes.
2. Season it properly with salt and cumin. Pan sprinkle with coarsely chopped onions.
3. Add the meat and pour a glass of water. Bake at 190 ° C for about an hour and a quarter.
For the Dumplings:
1. Begin by combining the warm milk, sugar, and yeast in a medium mixing bowl. Let it bloom for about 10 minutes. Beat the egg into the milk mixture.
2. Next, combine the flour and salt in a large mixing bowl, stir in the milk and egg mixture, and knead together for a few minutes until smooth.
3. When the dough is ready, let it rest for about half an hour in a warm place under a cloth. Read More…
