This is a recipe passed down through countless generations of Luxes—or maybe only a few. My father had thought it a long-held traditional recipe, perhaps from our German ancestors. Turns out his mother had found it on the back of a box of Bisquick! Still, this recipe has been a favorite in our family for four generations now, and that’s nothing to laugh at. This recipe is about as quick-and-easy as they come, but it packs a ton of flavor and will leave enough left-overs for a second meal.
| Polska, Kraut & Dumplings |
Recipe Type: Entree
Author:
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 6
Ingredients
- 2 cups Bisquick baking mix
- 2/3 cup milk
- 1 or 2 polska kielbasa (or turkey kielbasa)
- 1 can of sour kraut
- 1 can water (equal to amount of kraut)
- 1 Tbsp caraway seeds (optional)
Instructions
- In a medium bowl add Bisquick mix, ½ Tbsp caraway seeds (if desired) and milk stirring until a soft dough forms.
- Place kielbasa in large pot. Pour sour kraut over kielbasa. Add ½ Tbsp caraway seeds (if desired) and a can of water. Heat pot until boiling.
- Drop dough mixture by spoonfuls onto boiling stew. Reduce heat.
- Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes, then serve.
Notes
On each plate, arrange a dumpling, a pile of sour kraut (use a slotted spoon) and a section of the kielbasa. This recipe goes especially well with a small amount of butter at the table to melt over the hot dumplings.