Grammelknödel (Pork Crackling Dumplings) Recipe

• 8 oz pork belly, finely diced
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp caraway seeds, crushed
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1/2 tsp marjoram, dried
• 8 oz stale white bread, cut into small cubes
• 1 cup whole milk, warmed
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup potato starch
• 1/4 tsp freshly grated nutmeg
• 2 tbsp chives, finely sliced
• 1/2 cup breadcrumbs, for dusting
• 1 tbsp clarified butter, for serving
• 1/2 cup sauerkraut, warmed (for garnish)

Grammelknödel Instructions

1. Heat a large skillet over medium heat and add the finely diced pork belly. Cook, stirring frequently, until the fat renders and the pork becomes golden and crispy, about 8-10 minutes. Remove the pork with a slotted spoon and set aside, reserving the rendered fat in the pan.
2. Add 2 tablespoons of unsalted butter to the reserved fat in the skillet. Add the finely chopped onion and cook over medium heat until soft and translucent, about 5 minutes. Stir in the minced garlic and crushed caraway seeds, cooking for another minute until fragrant. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the crispy pork belly, cooked onion mixture, chopped parsley, marjoram, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to form the filling and set aside.
4. Place the stale white bread cubes in a large bowl. Pour the warmed whole milk over the bread and let it soak for 10 minutes, gently pressing the bread to absorb the milk.
5. In a separate bowl, whisk together the eggs, flour, potato starch, grated nutmeg, remaining salt, remaining black pepper, and chives until smooth.
6. Add the soaked bread to the egg mixture and mix thoroughly with your hands until a soft, cohesive dough forms. If the dough is too sticky, add a little more flour as needed.
7. With damp hands, take a portion of the dough (about the size of a small apple), flatten it in your palm, and place a heaping teaspoon of the pork filling in the center. Carefully wrap the dough around the filling, sealing it completely, and shape into a smooth ball. Repeat with the remaining dough and filling.
8. Roll each dumpling lightly in breadcrumbs to coat the surface.
9. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully lower the dumplings into the water and cook for 15-18 minutes, or until they float to the surface and are firm to the touch.
10. Use a slotted spoon to remove the dumplings from the water. Drain well and let them rest for 5 minutes to firm up.
11. Drizzle the dumplings with clarified butter and serve warm, garnished with warmed sauerkraut.