- Serves: 4-6 servings
- Prep Time: 1 hour
- Cook Time: 10-15 minutes
- 1 (18oz) tub Wildbrine Sauerkraut, drained
- 3 slices Thick-Cut Pancetta, diced
- 1 Yellow Onion, thinly sliced
- 1/2 tsp. Fennel Seeds
- 1 Bay Leaf
- 2 Whole Cloves
- 1/4 c. Apple Juice
- 2 c. Low-Sodium Chicken Stock
- 1 tbsp. Unsalted Butter
- Salt & Black Pepper, to taste
- 2 lb. Yukon Gold Potatoes, peeled & boiled until fork-tender
- 1 tbsp. Panko Bread Crumbs
- 2 tbsp. All-Purpose Flour
- 2 tbsp. Potato Starch
- 2 Large Egg Yolks
- 1 tsp. Salt
- Clarified Butter (for frying)
To make the dumplings, run hot boiled potatoes through a food mill or potato ricer then allow to cool. When cool enough to handle, add bread crumbs, flour, starch, egg yolks, and salt. Mix until a dough just begins to form; do not overmix, or the dumplings will be too dense. Dust work surface lightly with flour, then gently roll dough out into a log about 2 inchs in diameter. Cut log into 1 inch pieces, then roll pieces so they are thick in the middle and thin at the ends, about the size of your pinky finger.
Bring a large pot of water to a boil. While water boils, heat butter in a large saute pan, then add onions and pancetta. Cook until pancetta has crisped slightly and onions have softened, then add drained sauerkraut and fry for about 2 minutes. Raise heat to high and deglaze pan with apples juice; stir in spices, bay leaf, and chicken stock, then cover and simmer for about 10 to 15 minutes. While sauerkraut mixture cooks, blanch the dumplings briefly in prepared simmering, salted water; while blanching, heat clarified butter in a large frying pan until hot. Immediately add drained dumplings to pan and fry until browned.
Before serving, season sauerkraut mixture with salt and pepper to taste. To serve, mound potato dumplings in a bowl or on a plate and top with sauerkraut mixture. Serve hot with additional pepper, if desired.