Gluten-Free Potato Dumplings Stuffed with Smoked Meat and Kohlrabi Cabbage

Potato dough salty gluten-free

Fluffy gluten-free potato dumplings filled with smoked meat and served with tender kohlrabi sauerkraut – all made easy with our Nominal potato dough mix. The dough does not stick, is easy to work with, and leaves you with more time for what matters most – your loved ones.

Ingredients

Potato Dumplings

30 g oil or lard
1 onion
300 g smoked meat
Nominal potato dough mix
600 ml water
salt

Kohlrabi Sauerkraut

1 onion
1 tablespoon oil
20 g butter
3 large kohlrabi (approximately 1.3 kg)
caraway seeds
vinegar
sugar
salt

For this recipe you need the following products:

Directions

Meat filling: Cut the smoked meat into small cubes and finely chop the onion. Heat the oil or lard in a pan, sauté the onion until golden, add the meat and fry until golden. Leave the mixture to cool.
Kohlrabi sauerkraut: Peel the kohlrabi and grate it coarsely, then finely chop the onion. Heat the oil and butter in a saucepan, sauté the onion and add the kohlrabi. It will release its own juices, so there is no need to add water. Season with salt, sugar and caraway seeds, then add vinegar to taste. Simmer for 10–15 minutes until tender. There is no need to thicken the sauerkraut.
Potato dough: Pour the Nominal potato dough mix into a bowl, add 600 ml of water and 1–2 pinches of salt. Knead the dough until smooth and let it rest for 10 minutes.
Take pieces of dough weighing approximately 50 g, work them with your hands and shape them into small patties. If the dough is sticky, dust your hands with gluten-free flour. Place a tablespoon of the cooled meat mixture in the centre of each patty, firmly seal the edges and shape into a ball. Place the dumplings into boiling salted water and cook for about 7 minutes. Serve with the kohlrabi sauerkraut and, if desired, sprinkle with fried onions.

Enjoy! 🥔 The recipe was prepared for us by food blogger Dcerka u plotny!