Michael gets creative with these German style dumplings!
2 cups sauerkraut (excess liquid strained and removed)
1 pound ground pork
2 teaspoons caraway seeds
4 tablespoons hot German mustard
1/2 cup parsley (finely chopped)
1 package round potsticker wrappers
2 tablespoons olive oil
2/3 cup water (divided)
Kosher salt or freshly ground black pepper (to taste)
unsweetened applesauce (for serving)
hot German mustard (for serving)
Line a baking sheet with parchment paper.
In the bowl of a food processor add sauerkraut and pulse until finely chopped. Remove to a large bowl and add the ground pork, sauerkraut, caraway seeds, mustard, and parsley, and mix to combine. Season with salt and pepper. Cover with plastic wrap and place in the refrigerator to chill.
Cover the potsticker wrappers with a towel. Working with one potsticker wrapper at a time, add just under one tablespoon of the pork mixture to the center. Brush the perimeter with water, then fold in half, crimping and sealing the edges to form a potsticker. Place the dumplings on the baking sheet, cover, and refrigerate until ready to cook.
Preheat a large saute pan over medium-high heat and add the olive oil. Add 12 of the dumplings to the pan, and cook without moving until golden brown on the bottom, about 2 minutes. Add 1/3 cup of water to the pan and cover with a lid. Continue to cook for another 3 minutes. Remove to a platter, wipe out the pan, and place back over the heat. Repeat with the remaining dumplings.
To Serve: Serve the dumplings with applesauce and additional mustard on the side for dipping.
Tip: 1. Make several dumplings and freeze as an easy weeknight meal solution. Just remove from the freezer, cook and enjoy.
2. Use leftover meat and vegetables to fill dumplings, just pulse until finely ground in a food processor before using to fill the potsticker wrappers.