Dumplings with cabbage and bacon

Author: Peter Bartoš – thyssenkrupp Materials Slovakia

INGREDIENTS (6 portions):

  • 1000g Potatos

  • 300g Flour

  • 200g Bacon

  • 350g Sauerkraut

  • 2 Yellow onions

  • Salt

  • Black pepper

  • Grounded red paprika

  • Spring onions (for additional decoration)


It is traditional Slovakian food with deep origins in history. Due to the few and easy accessible ingredients, it was widely popular in less-wealthy population. For me personally, this dish is associated with mountains and hiking. Everytime  I do long day trips in mountains I always reward myself with this delicious and rich food at the end of the day. As I started to prepare it for myself at home, I have tried to make it somehow special and adjusted to local taste, so I begin to season it with ground paprika, which added an extra flavor and smell to the dish.

Bon appetit!


1. Dumplings:Peeled potatos grate finely and mix them with flour and salt to create soft pastry. Put pastry into the salted boiling water through strainer and let the dumplings cook, until they raise up on water surface.
2. Sauerkraut with bacon:Put chopped onion into skillet, roast for a minute and add bacon chopped into cubes. Roast bacon until medium, than season it with black pepper and red paprika, which adds extra southwester Slovakian flavour in it. Mix it on high heat about 1 minute just to heat up the paprika which add it great smell. Than put sauerkraut into skiller and mixed it until is tender.
3. Mix cooked dumplings with sauerkraut and bacon and serve on plate. You can decorated the dish with extra roasted bacon, chopped spring onion or white yogurt.