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Categories:Viewed: 13 - Published at: 6 years ago
Ingredients
- 5 tbsp sunflower oil
- 500 g smoked pork loin, cubed
- 2 medium onions, finely diced
- 850 ml jar of sauerkraut, drained
- 1 tsp cumin
- 1 tsp sugar
- 1 slice bread, diced
- 100 g ham, diced
- 1 packet dumpling mixture
- 1 sprig parsley, chopped
- 200 g double cream
- 150 g gouda, grated
Method
- Heat 2 tbsp oil in a pan and saute pork loin for about 3 mins. Add 1/2 the onions and cook for 3 mins. Add drained sauerkraut, season with salt, 1 tsp cumin and 1 tsp sugar, cover and simmer for 20 mins, stirring occasionally. Transfer to a baking dish.
- Meanwhile, heat 2 tbsp oil in a pan and toast chopped bread for about 4 mins until golden brown on all sides then remove and drain on paper towels. Add 1 tbsp oil and saute remaining onions and ham for about 5 mins.
- Heat oven to 350°F. Make dumplings according to package instructions then mix in ham, onions, parsley and toasted bread and shape into 12 balls. Arrange dumplings over sauerkraut mixture then cover with cream and sprinkle with grated cheese. Bake for about 1 hour and serve.
