Simple Pork and Sauerkraut with Dumplings

There’s something about the smell of pork and sauerkraut cooking that takes me straight back to Sunday dinners. My family never made this dish growing up, but after trying it at a friend’s house years ago, I was hooked. The tangy sauerkraut with tender pork is good on its own, but add fluffy dumplings on top? That’s when it becomes a real comfort meal.

I know what you’re thinking – dumplings sound like work. But here’s the thing: they’re actually pretty simple, especially when you’re already simmering the pork and sauerkraut. You mix up the dough while everything bubbles away, then drop spoonfuls right on top. No extra pots, no fancy techniques. Just a one-pot meal that fills up your family without filling up your sink.

The best part? This gluten-free version tastes just as good as the traditional recipe. My kids can’t even tell the difference, and trust me, they would let me know if something was off.

What Kind of Pork Shoulder Should I Use?

For this recipe, you can use either bone-in or boneless pork shoulder, though boneless will be easier to work with when it comes time to shred or slice the meat. Look for a piece with some marbling throughout, as that fat will break down during cooking and keep your pork nice and tender. If you can only find pork butt at your store, don’t worry – it’s actually the same cut as pork shoulder and will work perfectly. You’ll want to trim off any really thick pieces of exterior fat, but leave some on there since it adds flavor as it cooks down with the sauerkraut.

Options for Substitutions

This recipe has some room for swaps, though a few ingredients are pretty important to keep:

• Pork shoulder: You can use pork butt or pork loin instead, though shoulder works best because it stays tender during long cooking. If using loin, reduce the cooking time since it’s leaner and can dry out.
• Sauerkraut: This is the star of the dish, so don’t swap it out. However, you can rinse it before cooking if you prefer a milder, less tangy flavor.
• Gluten-free flour: If you’re not avoiding gluten, regular all-purpose flour works perfectly fine for the dumplings. Use the same amount and skip the xanthan gum.
• Xanthan gum: This helps gluten-free dumplings hold together. If you’re using regular flour, you don’t need it at all.
• Milk: Any milk works here – dairy, almond, oat, or soy. You could even use water in a pinch, though milk makes the dumplings a bit richer.
• Butter: Olive oil or bacon fat can replace butter for browning the pork and in the dumplings, though butter adds nice flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dumplings is lifting the lid during that final 10-minute covered cooking time – peeking releases the steam that’s cooking the tops of your dumplings, leaving them gummy and undercooked.

Another common error is making your dumpling dough too wet, which causes them to dissolve into the sauerkraut instead of holding their shape; the batter should be thick enough to hold on a spoon but still drop off easily when nudged.

Don’t forget to keep the sauerkraut at a gentle simmer (not a rolling boil) when you add the dumplings, as too much heat will cause them to break apart before they’ve had a chance to set.

Finally, resist the urge to skip browning the pork shoulder at the beginning – those caramelized bits add a depth of flavor that makes this dish so much better than just throwing everything in the pot at once.

What to Serve With Pork and Sauerkraut?

This hearty dish is pretty filling on its own, but I love serving it with some simple sides that complement the tangy sauerkraut and rich pork. A dollop of sour cream or applesauce on the side is perfect for balancing out the sour notes, and honestly, applesauce with pork is just a classic combo that never gets old. Some boiled or roasted potatoes work great if you want to stretch the meal further, or try serving it with a side of buttered carrots or green beans to add some color to your plate. For a complete meal, a slice of rye bread or pumpernickel is perfect for soaking up all those delicious juices.

Storage Instructions

Store: Keep your leftover pork and sauerkraut in an airtight container in the fridge for up to 4 days. The dumplings are best stored separately if you can, since they can get a bit mushy sitting in the liquid. If you’ve already mixed everything together, don’t worry – it still tastes great reheated!

Freeze: This dish freezes really well for up to 3 months. I like to freeze the pork and sauerkraut together in a freezer-safe container, but skip freezing the dumplings if possible since they can get a little dense. You can always whip up a fresh batch of dumplings when you’re ready to eat.

Reheat: Warm everything up in a pot on the stove over medium-low heat, stirring occasionally until heated through. You can also use the microwave, but the stovetop really brings back that fresh-cooked taste. Add a splash of water or broth if it seems dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3100
• Protein: 180-210 g
• Fat: 160-190 g
• Carbohydrates: 120-145 g

Ingredients

For the pork and sauerkraut:

• 2.5 lbs pork shoulder (cut into 2-inch chunks for even cooking)
• 1 tbsp butter (I prefer Kerrygold unsalted butter)
• 2 lbs sauerkraut (drained and rinsed if too salty)

For the dumplings:

• 0.25 tsp xanthan gum (helps bind the dough)
• 1 egg (room temperature)
• 1 tbsp butter (melted and cooled)
• 1.5 tsp baking powder
• 3 tbsp milk (whole milk works best for tender dumplings)
• 0.5 tsp salt
• 1 cup gluten-free flour (Bob’s Red Mill all-purpose gluten-free blend)

Step 1: Brown the Pork and Build the Flavor Base

• 2.5 lbs pork shoulder
• 1 tbsp butter

Cut the pork shoulder into 2-inch chunks for even cooking throughout the braise.

Heat 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it foams.

Working in batches if necessary to avoid crowding, brown the pork chunks on all sides for 2-3 minutes per side, developing a deep golden crust that will add rich flavor to the final dish.

Don’t worry about cooking the meat through—you’re just building flavor here.

Remove the browned pork and set aside.

Step 2: Braise the Pork with Sauerkraut

• browned pork from Step 1
• 2 lbs sauerkraut

Return the browned pork to the pot and add the drained and rinsed sauerkraut, distributing it evenly over the meat.

Cover the pot with a lid and reduce heat to low.

Let the pork braise gently for about 2 hours, until the meat is completely tender and falls apart easily when pierced with a fork.

The sauerkraut will create steam and acidity that tenderizes the pork while imparting classic flavor.

I find that low and slow cooking really develops the complex, tangy flavor that makes this dish special—resisting the urge to turn up the heat makes all the difference.

Step 3: Prepare the Dumpling Dough

• 1 cup gluten-free flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.25 tsp xanthan gum
• 1 egg
• 3 tbsp milk
• 1 tbsp butter

While the pork braises (you can start this around the 1.5-hour mark), prepare your dumpling dough.

In one bowl, whisk together the gluten-free flour, baking powder, salt, and xanthan gum—the xanthan gum is crucial here as it mimics gluten’s binding properties and gives the dumplings structure.

In a separate bowl, whisk together the room-temperature egg, whole milk, and melted cooled butter until well combined.

This separation of wet and dry ingredients ensures even distribution and prevents overdevelopment of the dough.

Pour the wet ingredients into the dry ingredients and gently stir with a spoon just until combined, adding a splash more milk if the dough is too thick to drop from a spoon.

The dough should be thick and slightly lumpy, not smooth.

Step 4: Finish the Braised Pork and Prepare for Dumplings

• braised pork and sauerkraut from Step 2

Once the pork is completely tender, carefully remove it from the pot with a slotted spoon and place on a cutting board.

Shred or cut the meat into bite-sized pieces, discarding any large pieces of fat or bone.

Return the shredded meat to the pot with the sauerkraut and increase the heat to bring the liquid to a gentle simmer.

The meat will have released collagen and flavor into the braising liquid, creating a rich, flavorful base for the dumplings to cook in.

Keep the pot at a consistent gentle simmer—this is the ideal environment for cooking the dumplings.

Step 5: Cook the Dumplings in Two Stages

• dumpling dough from Step 3
• simmering pork and sauerkraut from Step 4

Using a spoon, drop golf ball–sized portions of the dumpling dough from Step 3 directly onto the simmering pork and sauerkraut, spacing them evenly so they have room to expand.

Let them cook uncovered for 7 minutes—during this time, the bottom of each dumpling will set and begin to firm up.

After 7 minutes, cover the pot with a lid and reduce heat to low, cooking for another 10 minutes.

This two-stage method is important: the uncovered cooking sets the base of the dumplings, while the covered steaming finishes cooking the interior and keeps them light and fluffy.

The dumplings are done when they’ve puffed up and a fork easily pierces the center without resistance.

Step 6: Serve and Enjoy

Ladle the pork and sauerkraut into shallow bowls, making sure each serving gets several pieces of tender meat and some of the flavorful braising liquid.

Top each bowl with 2-3 dumplings, spooning additional broth and sauerkraut around them.

The dumplings will have absorbed some of the tangy sauerkraut flavor while remaining tender and satisfying.

This is one of those dishes where everything improves as it cools slightly, so there’s no need to rush to the table.

Simple Pork and Sauerkraut with Dumplings

Delicious Simple Pork and Sauerkraut with Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 47 minutes mins

Servings 6 servings

Calories 2900 kcal

Ingredients

  

For the pork and sauerkraut:

• 2.5 lbs pork shoulder (cut into 2-inch chunks for even cooking)
• 1 tbsp butter (I prefer Kerrygold unsalted butter)
• 2 lbs sauerkraut (drained and rinsed if too salty)

For the dumplings:

• 0.25 tsp xanthan gum (helps bind the dough)
• 1 egg (room temperature)
• 1 tbsp butter (melted and cooled)
• 1.5 tsp baking powder
• 3 tbsp milk (whole milk works best for tender dumplings)
• 0.5 tsp salt
• 1 cup gluten-free flour (Bob's Red Mill all-purpose gluten-free blend)

Instructions

 

• Cut the pork shoulder into 2-inch chunks for even cooking throughout the braise. Heat 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it foams. Working in batches if necessary to avoid crowding, brown the pork chunks on all sides for 2-3 minutes per side, developing a deep golden crust that will add rich flavor to the final dish. Don't worry about cooking the meat through—you're just building flavor here. Remove the browned pork and set aside.
• Return the browned pork to the pot and add the drained and rinsed sauerkraut, distributing it evenly over the meat. Cover the pot with a lid and reduce heat to low. Let the pork braise gently for about 2 hours, until the meat is completely tender and falls apart easily when pierced with a fork. The sauerkraut will create steam and acidity that tenderizes the pork while imparting classic flavor. I find that low and slow cooking really develops the complex, tangy flavor that makes this dish special—resisting the urge to turn up the heat makes all the difference.
• While the pork braises (you can start this around the 1.5-hour mark), prepare your dumpling dough. In one bowl, whisk together the gluten-free flour, baking powder, salt, and xanthan gum—the xanthan gum is crucial here as it mimics gluten's binding properties and gives the dumplings structure. In a separate bowl, whisk together the room-temperature egg, whole milk, and melted cooled butter until well combined. This separation of wet and dry ingredients ensures even distribution and prevents overdevelopment of the dough. Pour the wet ingredients into the dry ingredients and gently stir with a spoon just until combined, adding a splash more milk if the dough is too thick to drop from a spoon. The dough should be thick and slightly lumpy, not smooth.
• Once the pork is completely tender, carefully remove it from the pot with a slotted spoon and place on a cutting board. Shred or cut the meat into bite-sized pieces, discarding any large pieces of fat or bone. Return the shredded meat to the pot with the sauerkraut and increase the heat to bring the liquid to a gentle simmer. The meat will have released collagen and flavor into the braising liquid, creating a rich, flavorful base for the dumplings to cook in. Keep the pot at a consistent gentle simmer—this is the ideal environment for cooking the dumplings.
• Using a spoon, drop golf ball–sized portions of the dumpling dough from Step 3 directly onto the simmering pork and sauerkraut, spacing them evenly so they have room to expand. Let them cook uncovered for 7 minutes—during this time, the bottom of each dumpling will set and begin to firm up. After 7 minutes, cover the pot with a lid and reduce heat to low, cooking for another 10 minutes. This two-stage method is important: the uncovered cooking sets the base of the dumplings, while the covered steaming finishes cooking the interior and keeps them light and fluffy. The dumplings are done when they've puffed up and a fork easily pierces the center without resistance.
• Ladle the pork and sauerkraut into shallow bowls, making sure each serving gets several pieces of tender meat and some of the flavorful braising liquid. Top each bowl with 2-3 dumplings, spooning additional broth and sauerkraut around them. The dumplings will have absorbed some of the tangy sauerkraut flavor while remaining tender and satisfying. This is one of those dishes where everything improves as it cools slightly, so there's no need to rush to the table.