This was one of my favorite foods as I was growing up. In my family, it was one of the few traditional Hungarian foods that we ate on a regular basis. It’s still one of Jeff’s favorites, as well as mine, and he makes it more than any of us.
I’ve never been able to find this in Hungarian cookbooks, but when Jared went to Hungary, he figured out that the recipe was North Hungarian or Slovakian. This made sense as the town that my family originated in, Batyan, is now a few miles across the northern border of Hungary, in Slovakia. Wherever it’s from, we love it. Here is my mother’s original recipe.
Krumpli Galuska (Potato Dumplings)
February 21, 2012
by Mark Karney
3 large Potatoes
2 or 3 cups of Flour
1 large can or jar of Sauerkraut (without Caraway seeds)
Oil and butter
Peel and dice the potatoes.
Use a blender or food processor to grind them to pulp.*
Add 1 egg, a couple teaspoons of salt and enough flour to make a very stiff dough.
Bring a pot of salted water to a boil and put some of the dough on a small cutting board which you can rest on the edge of the pan.
Use a paring knife to cut off small (1"x3/8") pieces of dough and drop them into the boiling water. Dipping your knife in the water after every few cuts will help keep the dough from sticking to it.
Cook slowly for about 10-15 minutes, then remove each batch with a slotted spoon.
Rinse well and drain.
Wash the sauerkraut well and squeeze to remove as much water as possible.
Brown the Sauerkraut in 1/4 cup of Canola oil.
Mix the dumplings in with the Sauerkraut and add butter if desired.
Heat through and serve.
We like this so much that we eat it as a main dish. We use it as a side on holidays.
*You can grate the potatoes by hand with a grater if you don't have a food processor. This is probably the more traditional way of making it. I've done it both ways and don't see much difference in the results. Krumpli Galuska freezes very well. Just reheat it in the pan with a little more butter.