Highland Dumplings with Stewed Sauerkraut and Cracklings - photo 1
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Highland Dumplings with Stewed Sauerkraut and Cracklings

Anything Regional Cuisine of Poland 90 min Medium 30 wyświetleń ~16.55 PLN - (0)
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Description

Traditional, highlander kopytka served with aromatic, stewed sauerkraut and crispy bacon cracklings. A dish inspired by the Tatra Mountains: hearty, warming, and perfect for the winter season when preserves and pickles reign. The kopytka have a delicate texture thanks to well-steamed potatoes and the right amount of flour; the cabbage is slowly stewed with onion, caraway seeds, and a bit of sugar to balance the acidity. The cracklings complete the dish, giving it a highlander character. Serve hot, preferably with a spoonful of sour cream or a sprinkle of marjoram. It looks rustic: the white kopytka contrast with the golden-red cabbage and dark cracklings, ideal for a family dinner or after a mountain walk.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 200 g
  • Chicken egg 1 szt. (~60 g)
  • Sauerkraut 500 g
  • Onion 1 szt. (~150 g)
  • Bacon 200 g
  • Rapeseed oil 15 g
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Cumin 2 g
  • ✨ Opcjonalne
  • Marjoram 2 g
  • 18% cream 60 ml
💰 Szacowany koszt dania: ~16.55 PLN (4.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Peel the potatoes and immediately place them in cold water to prevent browning. Cut larger tubers into even pieces (about 3–4 cm) so they cook evenly. Place the potatoes in a large pot, cover with cold water about 2 cm above the layer of potatoes, and add 4 g of salt (about 1/2 teaspoon). Put the pot over high heat and bring to a boil, then reduce the heat to medium-low and cook for 18–25 minutes depending on the size of the pieces — the potatoes will be ready when a fork goes in smoothly and the center is not mealy.

Ingredients: Salt
Use a large pot with a lid so the potatoes cook evenly. Check for softness with a fork – if the fork goes in easily, they are ready. Do not drain them directly in a colander (this will take away the steam) — set aside for a moment to let them steam off a bit.
2

After cooking, drain the potatoes and leave the pot uncovered for 5–8 minutes to allow excess steam to evaporate. Then, while still warm, pass them through a potato ricer or mash with a potato masher (avoid food processors, which will create a sticky mass). Warm, well-drained potatoes yield lighter gnocchi.

Use a potato ricer for the smoothest texture; if using a masher, mash quickly and firmly. Do not blend with a mixer – it will become gummy.

Dough for potato dumplings

3

To the warm, mashed potatoes add the egg, 4 g of salt (about 1/2 teaspoon), and half of the sifted flour. Start mixing with a wooden spoon, and when the ingredients come together, gradually add the remaining flour and gently knead by hand until the dough is smooth, non-sticky, and elastic. The amount of flour may vary – the goal is a soft, slightly pliable dough that does not stick to your hands.

Ingredients: Wheat flour, Salt
Use a large bowl and a wooden spoon, and lightly dust your hands with flour for kneading. Do not knead for too long – 1–2 minutes by hand is enough; longer kneading will result in tough dumplings.

Shaping the dumplings

4

Divide the dough into 4 equal parts. On a lightly floured surface, shape each part into a roll about 2–3 cm thick. Using a sharp knife, cut the dumplings diagonally into pieces 2–3 cm long. To give them a classic shape, you can press each dumpling with a fork and gently slide it – this will create a small indentation that improves sauce adherence.

Ingredients: Wheat flour
Use a sharp knife or spatula for cutting; if the dough is too sticky, lightly dust it with flour, but avoid using too much (the dumplings will become tough).

Cooking gnocchi

5

In a large pot, bring water to a boil with 6 g of salt (about 1 teaspoon). Add the gnocchi in batches (no more than 20–25 pieces at a time, so the boiling temperature doesn't drop too much). Once they float, cook for another 2–3 minutes — the gnocchi are ready when they are firm to the touch and the center is not raw. Remove with a slotted spoon and drain on a cloth or rack.

Ingredients: Salt, Wheat flour
Use a large pot with plenty of boiling water so the dumplings have space. Do not cook them for too long — overcooking will make them rubbery.

Cracklings

6

Heat a wide skillet over medium heat. Add diced bacon (200 g). Fry without additional fat for 6–10 minutes, stirring occasionally, until the bacon releases its fat and turns into golden, crispy cracklings. Remove the cracklings with a slotted spoon to a plate lined with paper towels, keeping the fat in the skillet for sautéing the cabbage.

Ingredients: Bacon
The best is a pan with a thick bottom (diameter 24–28 cm). If the bacon starts to burn, lower the heat. Leave some fat in the pan — it adds flavor to the cabbage.

Braised cabbage

7

In the same pan, using the remaining fat from the bacon (if there isn't enough fat, add 1 tablespoon of rapeseed oil — 15 g), sauté the chopped onion for 4–5 minutes until it becomes soft and golden. Add the sauerkraut (500 g) — if it is very sour, rinse it lightly first and squeeze out the excess liquid. Add caraway seeds (2 teaspoons) and sugar (10 g). Mix, cover, and simmer on low heat for 25–35 minutes, stirring every 6–8 minutes — the cabbage should become soft, aromatic, and reduced to a pleasant consistency. At the end, season to taste with salt and pepper and, if using, marjoram (optional).

Ingredients: Onion, Sauerkraut, Cumin, Sugar, Rapeseed oil, Marjoram
Use a wide skillet or pot with a lid. While braising, monitor the moisture — if the cabbage is too dry, add 50–100 ml of water or broth; if too watery, remove the lid and braise uncovered until the excess evaporates.

Finishing the dumplings

8

Before serving, you can briefly sauté the drained gnocchi in a pan with a bit of bacon fat or 1 tablespoon of rapeseed oil (15 g) for 2–3 minutes, until they develop a slightly golden crust. This will add to their texture and aroma.

Ingredients: Rapeseed oil
Fry in batches over medium heat in a non-stick pan. Be careful not to break the dumplings while stirring – gently slide them with a spatula.

Assembly and serving

9

On a plate, place a portion of potato dumplings, next to it add the stewed cabbage, and sprinkle crispy bacon bits on top. If you are using sour cream (optional), serve it in a small bowl or add 1 tablespoon (15 ml) to the dumplings. Sprinkle with freshly ground pepper. Serve hot.

Ingredients: 18% cream, Black pepper, Bacon, Sauerkraut
For serving, use flat dinner plates; the gnocchi taste best right after preparation. Additionally, you can serve pickled cucumber or sour cream as a contrast.

Final tips

10

Check the consistency of the dough: if the dough is too thick – add a little sifted flour; if it is too sticky, wrap it in plastic wrap and place it in the fridge for 10 minutes. You can freeze the gnocchi by laying them out on a tray in a single layer, freezing them, and then transferring them to a bag. When ready to cook frozen gnocchi, place them directly from the freezer into boiling water and cook for 3–4 minutes after they float to the surface.

Ingredients: Wheat flour
For freezing, use a tray so the dumplings don't stick together. When reheating in a pan, use a little fat to restore crispness.

Fun Fact

💡

Kopytka is a dish found in many regions of Poland, but in the mountains, they were often served with fatty cracklings and sour cabbage — this combination provided a lot of energy and a lasting feeling of fullness during the cold winter days.

Best for

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Tips

🍽️ Serving

Serve the dumplings hot, generously with stewed cabbage and cracklings. Sour cream or pickled cucumber pairs well as a flavor contrast. You can add a bit of fresh marjoram to the cabbage just before serving.

🥡 Storage

Store the gnocchi and cabbage separately in the refrigerator for up to 2 days in airtight containers. The gnocchi can be frozen spread out on a tray, and after freezing, transfer them to a bag and store for up to 2 months. Reheat the gnocchi in a pan with a little fat or cook directly from the freezer in boiling water.

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