The Chew: Devilish Pork Dumplings Recipe

The Chew: Devilish Dumplings

One woman wrote in to The Chew looking for a new way to use sauerkraut, other than as a hot dog topping. Luckily, Michael Symon absolutely loves sauerkraut and claims you can use it in millions of ways! He got super creative and decided to share a recipe he called Devilish Dumplings. Essentially, he took Chinese dumplings and replaced the Asian flavors with German ones. That’s right! He made dumplings filled with sauerkraut and pork, so you can be sure these tasty bite-sized flavor explosions are delicious!

To get the recipe, click next page.


The Chew: Devilish Dumplings Recipe Ingredients

The Chew: Devilish Pork Dumplings Recipe

Michael Symon’s Devilish Dumplings are loaded with familiar German flavors to make a tasty bite! (jrs4 / Flickr)

  • 1 lb ground pork
  • 4 tbsp hot German mustard
  • 1 package round potsticker wrappers
  • 2/3 C water – divided
  • 2 C sauerkraut – excess liquid strained and removed
  • 2 tsp caraway seeds
  • 1/2 C parsley – finely chopped
  • 2 tbsp olive oil
  • kosher salt and freshly ground black pepper

To Serve:

  • hot German mustard
  • unsweetened applesauce


The Chew: Devilish Dumplings Recipe Directions

  1. Line a baking sheet with parchment paper
  2. In the bowl of a food processor add sauerkraut and pulse until finely chopped
  3. Remove to a large bowl and add the ground pork, caraway seeds, sauerkraut, parsley, and mustard, then mix
  4. Season with salt and pepper, then cover with plastic wrap and put in the fridge to chill
  5. Cover the potsticker wrappers with a towel
  6. Take one potsticker wrapper at a time and add a little under a tablespoon of the pork mixture to the middle
  7. Brush the edges with water, then fold in half and crimp and seal the edges to make a potsticker
  8. Put the dumplings on the baking sheet, cover and store in the fridge until ready to cook
  9. Preheat a large saute pan over medium-high heat and add the olive oil
  10. Add 12 of the dumplings to the pan and cook without moving, until golden brown on the bottom, approximately 2 minues
  11. Add 1/3 C of water to the pan and cover with a lid
  12. Keep cooking for three more minutes, then remove to a platter and wipe out the pan
  13. Place the pan back on the heat and repeat with the rest of the dumplings
  14. Serve the dumplings with mustard and applesauce on the side for dipping


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