Zelnicky Recipes

Steps:

• Preheat oven to 425°F Grease two cookie sheets, and set aside.
• Combine the flour and white pepper in a food processor.
• Add shortening and pulse until coarse crumbs. Add sauerkraut and pulse until it comes together in a ball.
• Transfer to a floured surface.
• Now, you can either pinch off tablespoon size bits and flatten with the bottom of a glass, or, flatten just so much and transfer to a greased cookie sheet, and flatten more there. When it is in the cookie sheet, you can pre-mark with a cookie cutter (shortbread cutter)the shapes you desire.
• Bake for 10 minutes at 425F, then reduce to 350F and bake for another 10 - 15 minutes, or until golden brown and crispy.
• Let cool, then store in an air-tight container.

Steps:

• Put sauerkraut and its liquid in a large mixing bowl.
• Add the shortening and blend well.
• Add the flour, mixing carefully with your fingers.
• Gather into a ball.
• Lightly flour a pastry board and roll out the dough until it is 1/8-inch thick.
• Cut into 2- x 4-inch strips with a sharp knife.
• Add caraway seeds if desired.
• Place the strips on an ungreased cookie sheet and bake in preheated oven until lightly brown.
• If the zelnicky get too brown they become bitter.
• Remove immediately to a rack and cool.
• Serve as snack with beer and cheese or with soup.
• OVEN TIPS: If using cushioned baking sheets (double sheets), bake at 375F degrees.
• If using regular baking sheets, bake at 350F degrees.

Steps:

• Make your dough by grating your potatoes on the smallest shredding option on your cheese grater (I have actually used mashed potatoes as a base also). Squeeze the excess water out and put the shreddings into a mixing bowl. Stir in the flour, baking powder, salt, eggs, and milk until a dough forms, adding more flour if necessary to achieve a workable consistency. Divide the dough into 6 sections. On a flour dusted surface, roll out each dough section into a long rope or snake. Slice the snakes into 1/4 inch wide "pillows" or dough ball sections. Press with tines of a fork into each dumpling (helps hold the sauce). Set aside the cut dumplings until ready to cook. Melt the butter in a large saucepan over low heat. Once melted, increase the heat to medium high and saute the onions and cabbage in the butter. Season with salt and pepper. Saute for 10 minutes, stirring often. Remove from heat. Bring a large pot of salted water to a boil. Working in batches boil the potato dumplings for approx. 3 minutes each batch. (You can tell they are ready when they float; cook 1 more minute once floating). Remove from the water with a slotted spoon. The cooked dumplings can be combined directly with the cooked cabbage mixture. Serve with mustard!