Sauerkraut and potato dumplings

A delicious, truly satisfying dish. The dumplings are a staple of southern German and Austrian cuisine.


Difficulty: Easy

Time: 25 min. preparation time, 0 min. baking time

Nutrition: Calories ca 554 / Protein 23g / Carbohydr. 32g / Fat 35g

Ingredients (4 servings)

500 gpotato dumplings
500 gsauerkraut
250 mlbeef stock
70 gbutter (divided)
200 gcubed bacon
5juniper berries
2bay leaves
1 tspsugar
parsley for serving (optional)


measuring cup, large frying pan, small saucepan, cutting board, knife

Wine Tip

Weissburgunder, also known as Pinot Blanc, pairs well with this dish. Its medium body, crisp finish, and fruity bouquet provide a refreshing balance to the sauerkraut and potato dumplings.

Step 1

Sauerkraut and potato dumplings

Peel and finely dice onion.

cutting board, knife

2 onions

Step 2

Sauerkraut and potato dumplings

In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.

small saucepan

40 g butter / 200 g bacon / 500 g sauerkraut

Step 3

Sauerkraut and potato dumplings

Add sugar, bay leaves, juniper berries, and beef stock. Season to taste with salt and pepper. Stir thoroughly and continue to cook for another approx. 8 – 10 min. until sauerkraut has absorbed most of the beef stock.

measuring cup

1 tsp sugar / 2 bay leaves / 5 juniper berries / 250 ml beef stock / salt / pepper

Step 4

Sauerkraut and potato dumplings

In a large frying pan, melt rest of butter over medium heat, add potato dumplings, and fry for approx. 3 – 5 min. until both sides are golden brown. Mix together with sauerkraut, stir thoroughly, and continue to sauté for approx. 3 – 5 min. until evenly heated. Garnish with chopped fresh parsley, if desired. Enjoy!

large frying pan

30 g butter / 500 g potato dumplings / parsley for serving