KNEDLO VEPŘO ZELO | Czech Cuisine

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat and more affordable than pork shoulder.

bread dumplings

🥗Healthier: cauliflower mash

💰Cheaper: potato dumplings

Potato dumplings are less expensive and maintain a similar texture.

Preheat the oven to 160°C.

Cut 4 onions into a large dice and peel 4 cloves of garlic.

Chop the garlic or use a garlic crusher.

Rub crushed garlic over the pork neck and add a heap teaspoon of crushed caraway seeds, salt, and pepper, massaging it into the meat.

Place oil in a roasting pan along with the onions, then nestle the pork neck on top.

Add a glass of water and place in the oven for 2 hours or until tender.

Remove the meat and keep warm to rest.

On the stove, reduce the residual liquid from the pan until only fat and onions remain, scraping any dark bits for flavor.

Add 1 tablespoon of flour and fry briefly for a minute, then pour in 400 mL of water and mix well.

Bring to a boil and reduce heat, cooking for 20 minutes and adjusting flavor with salt and pepper, then strain the gravy.

Slice the pork into portions.

Cut the bread roll into 1 cm cubes and combine 500 g of flour with 2 pinches of salt in a bowl.

Crack in 1 egg and pour in 250 mL lukewarm milk, adding a pinch of sugar and crumbling in 10 g of fresh yeast.

Mix and work into a light but compact dough, incorporating the bread roll cubes.

Leave the dough in a warm place for 30 minutes to rise, then roll into a log and shape into two smaller logs.

Bring salted water to a boil in a large pan or deep baking tray, then cook the dumplings for exactly 18 minutes, turning halfway through.

Remove dumplings and break them with a fork to keep them fluffy, brushing with melted butter to prevent drying.

For the cabbage, slice 2 onions and finely chop the bacon.

Grate raw potato and squeeze liquid from the sauerkraut, slicing it through to avoid long strips.

Heat oil in a pan and fry the onions until translucent, then add bacon until browned.

Add 3 tablespoons of sugar and a teaspoon of crushed caraway seeds, frying until golden brown.

Add the sauerkraut and reserved liquid, cover, and braise for 20 minutes until soft.

Mix in shredded potatoes and cook uncovered for 6 minutes, stirring frequently, adjusting seasoning with salt, pepper, sugar, and vinegar as needed.

Serve with 3 slices of dumplings per portion, a pile of cabbage, and a slice of pork, spooning over gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens