Pork and Sauerkraut Dumplings Pork and Sauerkraut Dumplings

Pork and Sauerkraut Dumplings IMAGEImage by: Pork and Sauerkraut Dumplings IMAGE  Author: Canadian Living

These savoury pork and sauerkraut–filled dumplings are low-fuss because we've replaced homemade dough with store-bought wonton wrappers. Look for them in the refrigerated section of your grocery store. Wrap any leftover wrappers well and freeze them for another day. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2013



Stir together pork, 1/2 cup of the sauerkraut, cottage cheese, green onions, 1 tbsp of the dill, and pepper.

For each dumpling, wet edge of 1 wonton wrapper with water; place 1 tbsp pork mixture in centre. Fold wrapper over to match edges; pinch together to seal. Place on waxed paper–lined baking sheet.

Make-ahead: Cover baking sheet with damp towel and overwrap with plastic wrap; refrigerate for up to 2 hours. Or freeze, uncovered, on baking sheet until firm; transfer to airtight container and freeze for up to 3 weeks.

In large pot of boiling water, cook dumplings, in batches, until tender and floating, about 3 minutes. Drain well.

Meanwhile, in skillet over medium heat, melt butter. Add dumplings, remaining sauerkraut and remaining dill. Gently toss to coat; cook just until heated through, about 3 minutes. Serve with sour cream.

Nutritional facts Per each of 6 servings: about

  • Fibre 1 g
  • Sodium 410 mg
  • Sugars 1 g
  • Protein 11 g
  • Calories 196.0
  • Total fat 7 g
  • Potassium 189 mg
  • Cholesterol 36 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g


  • Iron 14.0
  • Folate 17.0
  • Calcium 5.0
  • Vitamin A 4.0
  • Vitamin C 7.0
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Pork and Sauerkraut Dumplings