Potato Dumplings with Smoked Meat (Strapačky s údeným mäsom) — Rustic Slovak Halušky with Sauerkraut

• 800 grusset potatoes (peeled weight)
• 180 gall-purpose wheat flour
• 1large egg
• 1.5 tspfine sea salt
• 4 lwater
• 500 gsauerkraut (drained but not rinsed)
• 250 gsmoked pork shoulder (cut into 1 cm cubes)
• 60 gsmoked slab bacon (cut into 5 mm dice)
• 1yellow onion (finely chopped)
• 10 gpork lard
• 1 tspcaraway seeds
• 1 leafbay leaf
• 0.5 tspground black pepper
• 4 sprigflat-leaf parsley (finely chopped)

Instructions

1. 1

   Place the sauerkraut in a bowl and squeeze it lightly so it is moist but not dripping. Chop any long strands into 2 cm pieces, because shorter sauerkraut mixes more evenly with the small potato halušky-style dumplings.

2. 2

   Heat the pork lard in a wide heavy skillet over medium heat, then add the diced smoked bacon and cook for 5 minutes until it releases fat and turns lightly crisp. Add the onion and cook for 6 minutes, stirring often, until the onion is golden but not dark brown.

3. 3

   Add the smoked pork shoulder, sauerkraut, caraway seeds, bay leaf, and black pepper to the skillet. Cook uncovered over medium-low heat for 15 minutes, stirring every 3 minutes, until the sauerkraut is glossy and the smoked meat is hot throughout.

4. 4

   Bring 4 l water and 1 tbsp salt to a strong boil in a large pot. Keep the water boiling while you prepare the potato dough, because grated potato darkens quickly and the dough should be cooked immediately.

5. 5

   Finely grate the peeled potatoes into a large bowl, including their liquid. Stir in the egg, 1.5 tsp salt, and flour until the mixture forms a thick, sticky batter that slowly drops from a spoon rather than pouring.

6. 6

   Push one-third of the potato batter through a halušky maker or the large holes of a sturdy colander directly into the boiling water. Stir gently after 20 seconds so the dumplings do not stick to the bottom, then boil for 3 to 4 minutes until they float and feel firm.

7. 7

   Lift the cooked dumplings out with a slotted spoon and transfer them straight into the skillet with the sauerkraut and smoked meat. Repeat with the remaining batter in two batches, allowing the water to return to a boil between batches.

8. 8

   Remove and discard the bay leaf, then fold the dumplings through the sauerkraut mixture over low heat for 3 minutes. The strapačky should be coated in smoky fat and sauerkraut juices without becoming soupy.

9. 9

   Rest the finished dish off the heat for 5 minutes so the potato dumplings absorb the smoky, tangy flavor. Sprinkle with chopped parsley and serve hot in deep bowls, with extra rendered bacon from the pan spooned over each portion.