Kraut Dumplings

  • By Mrs. John Deal
  • Photography by Matt Hulsman

This dumpling recipe comes from Old South Comfort Food.

Kraut Dumplings

Kraut Dumplings

  • 2 cups flour
  • 1 teaspoon baking powder
  • small pinch baking soda
  • 1 egg
  • sour milk
  • 1 teaspoon salt

Have kraut (2 cans) cooked thoroughly done with just enough water to cover. Take 2 cups of flour, 1 heaping teaspoon baking powder, small pinch soda, pinch of salt, 1 egg, and sour milk to stir a batter that will drop by spoonfuls. If self-rising flour is used, omit baking powder, soda, and salt, and just use milk and egg. Cook 3 minutes in a tightly covered pot. If desired, add meat gravy or other seasoning, pour over dumplings, and cook 2 minutes longer.

— Mrs. John Deal

This was a favorite dish of mine, and I loved it! Daddy made the dumplings, and they were always delicious.

Additional recipes from Old South Comfort Food that appeared originally with this one:
Mother’s Raisin Cookies
Chocolate Layer Potato Cake

This entry was posted in February 2011, Recipes. Bookmark the permalink.

5 Responses to Kraut Dumplings

  1. February Issue, page 146 Kraut Dumplings.
    How much sour milk and how do you make it sour?
    Thank you.

    • ourstate says:

      Here is some additional information about this recipe and the sour milk. We asked the cook and she says to start with a 1/2 cup of milk to create a batter that will drop by the spoonfuls. Cooks can adjust if needed.

      And here’s how to make your own sour milk: Pour 1 tablespoon of distilled white vinegar in a glass measuring cup. Add in milk (2 percent or richer) to fill to 1 cup. Let stand for 15 minutes or until the milk looks like it’s beginning to curdle. To make a 1/2 cup, simply cut these measurements in half.

  2. Pingback: Chocolate Potato Layer Cake | Our State Magazine

  3. Pingback: Mother’s Raisin Cookies | Our State Magazine

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