Vepřo knedlo zelo
Vepřo knedlo zelo
Prep Time
40 mins
Cook Time
3 hrs
Total Time
3 hrs 40 mins
 
Vepřo knedlo zelo, short for roast pork (vepřová), bread dumplings (knedlíky) and sauerkraut (zelí) is one of the most classic and traditional Czech dishes.
Course: Main Course
Cuisine: Czech
Servings: 6 people
Author: Kristina Todini
Ingredients
For the vepřová pečeně (pork roast)
  • 3 lb boneless pork shoulder , cut in individual size portions
  • 1 onion , diced
  • 4 cloves garlic , thinly sliced
  • 4 tablespoons oil
  • 1 tablespoon salt
  • Freshly ground pepper
  • 1 teaspoon caraway seeds
  • 2 tablespoons flour
For the knedlíky (dumplings)
  • 4 cups quick-mixing or instant flour
  • 1 cup milk , warm
  • 1 egg
  • 1 teaspoon yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
For the dušené kyselé zelí (cooked sauerkraut)
  • 1 quart sauerkraut , drained
  • 1 onion , finely chopped
  • 4 tablespoons butter
  • 1 teaspoon caraway seeds
  • 5 cups water
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons flour
Instructions
Vepřová Pečeně (Pork Roast)
  1. Season pork with salt, pepper and caraway seeds.
  2. Heat a cast iron pan with the oil. When oil is hot, sauté onion in pan for about 8 minutes or until light golden.
  3. Push onion to the side and add pork roast. Brown the pork roast on all sides.
  4. Add 1 cup of water and scrape the pan.
  5. Cover the pan with a lid or tin foil. Bake in a preheated oven at 350 F for 2 hours.
  6. Turn meat over every 30 minutes.
  7. At the end of the cooking, remove the lid (or tin foil), increase temperature to 400 F and bake for another 45 minutes.
  8. Remove from the oven. Remove the pork roast from the pan and place on a plate covered with tin foil.
  9. Place the pot back on the stove, and add ½ cup of water to the drippings. Scrape the sides and bottom of the pot.
  10. Add flour mixed in 4 tablespoons of water and add to the drippings. Cook for 5 minutes to make a gravy.
  11. Serve pork roast in a plate with a couple sliced of dumpling, the cooked sauerkraut, and the gravy on top.
Knedlíky (Dumplings)
  1. Combine the sugar, the yeast, and the milk. Whisk and set aside for about 10 minutes or until it is foamy.
  2. In the bowl of a stand mixer, combine the flour, the egg, the salt. Add the yeast mixture and knead until the dough detaches from the edges of the bowl.
  3. Cover the bowl with a cloth and let it rise for 2 hours, in a warm area away from drafts.
  4. Dust the work surface with flour and form the dough into 3 loaves.
  5. In a large pot, bring salted water to a boil. Carefully place the dumplings in the pot.
  6. Reduce the heat to low and cook covered for 20 minutes, turning the dumpling half way through the cooking. You need to maintain a rolling boil throughout the cooking.
  7. Take the dumpling out of the pot. Poke the dumpling in a few places with a fork to let the steam out.
  8. Slice the dumplings delicately with a sewing thread, a dental floss, or a serrated knife. Slices should be about ¾ inch thick.
Dušené Kyselé Zelí (Cooked Sauerkraut)
  1. In a pot, add the drained sauerkraut, water, sugar, caraway seeds, and salt. Bring to boil then reduce the heat to low. Simmer covered for 30 minutes.
  2. In the meantime, in a saucepan on medium heat, melt the butter and add the onion. Sauté while stirring regularly for about 12 minutes or until golden brown.
  3. Add the flour. Stir and cook for about 5 minutes.
  4. Add the flour and onion mixture to the pot with sauerkraut. Cook on medium for a few minutes while stirring.