Ingredients

Method

• 1 kg potatoes, plus 2 medium potatoes
• 1 t salt, plus extra for boiling
• 3 onions
• 100 g pork lard, alternatively use 5 T oil
• 400 g gammon, diced
• 2 free range eggs, beaten
• 150 g all-purpose flour
• 250 g semolina
• 600 g sauerkraut
• 40 g sugar

Method

Ingredients

Boil 1 kg potatoes in salted water until tender. Chill for 2 hours or overnight.

Dice 1 onion, then fry in 1 T hot lard until transparent. Add the diced gammon and fry over a high heat for 3 to 4 minutes. Set aside to cool.

Peel and grate the potatoes, then, using your hands, combine them with the egg, flour, semolina and salt to form a ball – take care not to overwork the mixture. On a floured surface, shape the dough into a roll and cut into 12 slices.

Place a spoonful of gammon in the middle of each slice and fold the mixture around the meat, pressing with your fingers to seal it well. Roll the dumplings in flour.

Cook the dumplings in boiling water for 10 minutes. Remove using a slotted spoon and set aside to rest for a few minutes. Fry in the remaining lard.

Place the sauerkraut into a saucepan with ½ cup water and simmer. Grate the remaining raw peeled potatoes and add to the sauerkraut. Simmer until tender, then drain. Add the sugar and salt to taste.

Slice the remaining onions and fry in the remaining lard until crisp and golden. Serve the dumplings with the braised sauerkraut and crispy onion.

TASTE's Take

This recipe was created by Czech-born Jakub Vanek who, with his wife Andrea, are at the helm of popular Capetonian eatery Lunchworks.

Read our story on Prague, capital of the Czech Republic, and Jakub's favourite places to eat when there.