A+ A A-





4 tablespoons vegetable oil

1 large Spanish onion, peeled and chopped

4 cloves garlic, chopped

1-1/2 pounds pork tenderloin, cut in 1" cubes

1 tablespoon flour

2 tablespoons sweet paprika

1/2 pound canned sauerkraut, rinsed and drained.

2-3 cups chicken stock

1 tablespoon caraway seeds

1 cup sour cream

pinch of hot paprika


1-1/2 tablespoons dry active yeast

1 cup warm water

pinch of sugar

1 tablespoons flour

1 large egg

1-1/2 cups unbleached white flour

1-1/2 cups bread flour

1 teaspoon sea salt




Heat the oil in a heavy saucepan.  Add onions and garlic and saute until lightly browned.

Add the meat and sear on all sides briefly.  Dust with flour and paprika and continue cooking another minute.  Stir in the sauerkraut.

Add the stock and caraway.  Bring liquid to a boil, reduce to a simmer and cook until the meat is just cooked through, another 5-10 minutes.

Stir in the in the sour cream and hot paprika.  Adjust the seasonings to taste.



Combine the yeast, warm water, sugar and 1 tablespoon of flour in the bowl of an electric mixer.  Let rest 10 minutes.  Mix in the egg, 3 cups flour, and salt with a dough hook adding extra flour as needed to make a stiff dough that cleans the sides of the bowl.  Let this dough sit in a warm place until doubled in bulk, about 1 hour.

Punch down the dough and divide into 4 pieces on a lightly floured board.  Shape each piece of dough into a small loaf.  Let the loaves rest for 10 minutes.

Heat 3 quarts of water in a pasta pot. Add 1 tablespoon salt.  Drop two loaves of dough into boiling water, place the other two in the oiled steamer portion of the pot and cover.  Simmer for 10 minutes, opening and turning the dumplings over once or twice as they cook.  Poke with a toothpick to test for doneness. Remove from the water and slice with a thread or thin wire.  Cool.  Steam the dumplings to reheat.  Serve with the pork goulash.

Yield: 6  servings