Non-VegetarianSouth Dakota Czech-Bohemian cuisine Main Course

Tyndall Czech Roast Pork with Dumplings

Name: Tyndall Czech Roast Pork with Dumplings
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8 servings
Cuisine: South Dakota Czech-Bohemian
Ingredients: 4 lb Pork shoulder; 2 tbsp Caraway seed; 2 tbsp Salt; 4 clove Garlic; 4 cup Sauerkraut; 4 cup All-purpose flour; 1.5 cup Milk; 2 tsp Active dry yeast; 1 unit Egg

Slow-roasted pork shoulder with a crackling-crisp exterior, served alongside soft bread dumplings and braised sauerkraut, the anchor of Bohemian Sunday dinners around Tyndall.

🇺🇸United States· South Dakota

Prep: 30 min
Cook: 150 min
Total: 180 min
Servings: 8
Difficulty: Medium
Calories: 620 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Roasting pan
•Large pot for dumplings

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 32
carbs: 42
protein: 40
calories: 620

Instructions

1
Rub the pork shoulder all over with salt, garlic, and caraway seed. Work the seasoning well into the cut skin.
2
Roast uncovered at 425°F for 30 minutes until the skin turns crisp.
3
Turn the oven down to 325°F. Cover and roast for about 2 hours until tender when poked with a fork.
4
Meanwhile, warm the milk and stir in the yeast with a pinch of sugar. Let it sit until foamy.
5
Mix the flour, yeast mixture, and egg into a soft dough. Knead briefly and let it rise for 45 minutes.
6
Shape the dough into two logs. Simmer in a large pot of gently boiling water, turning once, for about 20 minutes each.
7
Simmer the sauerkraut in a splash of the pork drippings for 20 minutes.
8
Cut the cooked dumplings into rounds using sewing thread or a serrated knife.
9
Let the pork rest, then slice it. Serve warm with the dumpling rounds and sauerkraut.

Chef's tips

Cut slits into the pork skin before roasting. Start at high heat to melt the fat and crisp the skin before slow-roasting.

Storage

Refrigerate pork and dumplings separately up to 4 days.

Reheating

Reheat pork covered in a 325°F oven; steam dumpling slices briefly to soften.

Common mistakes to avoid

•Skipping the cuts in the skin, which makes it tough instead of crispy crackling
•Cutting dumplings with a smooth knife instead of thread, which squishes them flat