Short Cut Sourkraut and Dumplings
This is a quick and easy recipe. I honestly did not like sauerkraut until my husband taught me this recipe.
This is a quick and easy recipe. I honestly did not like sauerkraut until my husband taught me this recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (15g)
- Sodium 0.444375 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Empty sourkraut into a large pan.
- Add kielbasa and simmer about 10 minutes.
- Add water and bring back to a boil.
- Place refrigerated biscuits on top, cover and simmer for 10 minutes.
- Salt and pepper and serve with a pat of butter on top of sourkraut.
Sauerkraut anchors this dish, bringing lactic acid that softens dense proteins and cuts through the richness of added fats. When scaling this recipe upward in a standard Dutch oven, monitor the surface area of the pan rather than just doubling the liquid blindly. Because refrigerated canned biscuits contain chemical leaveners like sodium acid pyrophosphate, they rely on trapped steam inside a covered vessel to expand properly. If you expand the batch beyond the physical capacity of your lided pan, the outer biscuits will crowd the perimeter and steam unevenly while the center remains doughy. Adjusting quantities requires maintaining a consistent ratio of moisture so that the simmering liquid generates adequate vapor pressure without drowning the dough.
Judging Doneness Without a Probe
Assessing the internal state of the biscuit dough relies entirely on visual and tactile cues rather than digital instrumentation. Piercing the thickest part of a dumpling with a wooden skewer should yield a clean pull with zero wet crumb adhesion. Alternatively, press the top surface firmly with a fingertip; fully cooked starch matrices spring back immediately, whereas underbaked dough retains an indentation.
- If the liquid evaporates too rapidly before the dumplings expand, add boiling water in 1/4-cup increments to sustain steam production without dropping the pan temperature.
- Rotate the pan halfway through the ten-minute steaming window if using a burner with uneven heat distribution to prevent localized burning on the bottom layer.
