Pork & Sauerkraut with Chive Dumplings
Pork & Sauerkraut with Chive Dumplings
Pork & Sauerkraut with Chive Dumplings
Pork & Sauerkraut with Chive Dumplings

Pork & Sauerkraut with Chive Dumplings

David Venable

Pork & sauerkraut is a traditional favorite, but we added zesty chive dumplings to this New Year’s dish to make it a little more modern.

Pork Roast

  • 1 (4-lb) boneless center-cut pork loin roast
  • 4 Tbsp oil
  • Salt and pepper, to taste
  • 1 large onion, thinly sliced
  • 1-1/2 cups beer or chicken stock
  • 1 (27-oz) can sauerkraut

Directions

To prepare the roast, preheat the oven to 350°F.
Heat the oil in a large skillet over medium-high heat until the oil begins to ripple.
Season the pork with salt and pepper, add it to the skillet, and sear until brown, about 6-8 minutes. Flip the loin and brown the other side, 6-8 minutes. Turn off the heat and transfer the pork to a large deep casserole or a small roasting pan.
Drain half the fat from the skillet. Set the heat to medium and sauté the onions for 2-3 minutes. Add the beer or chicken stock and stir with a wooden or heat-resistant spatula, being sure to scrape the bottom of the pan. Add the sauerkraut, stir, and transfer to the casserole with the pork loin. Cover and bake for 4-5 hours, or until the loin is fork-tender and pulls apart easily.
Meanwhile, prepare the dumplings. Combine the milk, beer, black pepper, and salt in a medium-size saucepan. Bring the mixture to a boil and whisk in the potato flakes. Reduce the heat to medium and continue to cook for 2-3 minutes, or until the mixture resembles mashed potatoes. Remove from heat and spread the mixture out onto a baking sheet. Set aside until completely cool.
Fit a stand mixer with a paddle attachment and combine the chives, baking mix, flour, nutmeg, eggs, and potato mixture in the mixing bowl until the dough begins to come together. Transfer the dough to a floured surface and continue to knead by hand until the ingredients are completely combined.
Roll the dough into a large square until it's about 1/4" thick. Using a knife, pizza, or pastry cutter, cut the sheet of dough into 1" x 1" squares.
Bring the chicken broth to a boil in a 6-8 quart stockpot. Add 12-14 of the dumplings and return the broth to a simmer; cook 3–5 minutes. When the dumplings are floating and no longer sticky in the middle, remove the dumplings from the broth with a slotted spoon and place into a serving dish. Drizzle with oil to keep them from sticking together. Cover and keep warm until all the dumplings are cooked. Serve with pork and sauerkraut.

Dumplings

  • 1-1/3 cups milk
  • 2/3 cups beer
  • 1/4 tsp ground black pepper
  • 1 tsp kosher salt
  • 1-1/3 cups instant potato flakes
  • 6 Tbsp fresh chives, chopped
  • 2/3 cups baking mix
  • 1-1/2 cups flour
  • 1/2 tsp ground nutmeg
  • 2 eggs
  • 2 (48-oz) cans chicken broth
  • Olive oil, for drizzling

Cook's Notes

Applesauce is often served along-side sauerkraut, because it softens the tartness of the cabbage. If you prefer a less-sour dish overall, you can also add fresh sliced apples directly to the sauerkraut when you place it in the casserole dish.

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