Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Ham | 100g cooked | 145 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
| Sauerkraut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs peeled potatoes
- 1 teaspoon salt
- 2 eggs
- 3 cups instantized flour
- 1/2 lb diced ham
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 (32 ounces) jar sauerkraut
- 1 cup sour cream (approximately)
- =
Directions
Grate raw potatoes and drain.
Add salt, eggs, and flour to grated potatoes and mix well (mixture will be fairly solid).
Form dumplings into balls (desired size, I usually get about 20-25 good sized dumplings) and drop into boiling water.
Allow to cook for 8-10 minutes making sure they do not stick to bottom of pan.
Remove dumplings with a skimmer and set aside.
In a large pan heat approximately 6 tbsp oil over medium heat.
Add diced ham, caraway seeds, and pepper and allow to cook 10 minutes.
Increase heat to high, add sauerkraut (drain about half the juice before adding) and mix well with ham.
Allow this to cook for about 20 minutes stirring often.
Add sour cream (the amount can definately be adjusted to your taste) and mix well until creamy.
Reduce heat to low, add dumplings and cover.
Cook for 20-30 minutes stirring periodically.