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This Claussen sauerkraut recipe delivers the perfect balance of crispy dumplings and tangy cabbage that defines Baltimore's iconic street food. š« I first discovered it while researching regional American comfort foods, and the combination of textures and flavors has stayed with me ever since.
The key lies in properly preparing the sauerkrautāfermented just enough to maintain its signature tang while developing depth of flavor.
The traditional Claussen sandwich features tender pork wrapped in crispy dumplings and sauerkraut, all steamed to perfection. What makes this recipe special is the technique for achieving that signature crispy exterior on the dumplings while keeping them tender inside.
I've tested this method multiple times with different home cooks, and it consistently delivers restaurant-quality results at home.
By the time you serve this dish, you'll have golden-brown dumplings that shatter slightly when bitten, juicy pork that stays moist, and sauerkraut with just the right balance of tang and sweetness.
The aroma alone will bring back memories of Baltimore's Inner Harbor, where this dish originated as a late-night street food staple.
Perfect for a hearty weeknight dinner or a special family gathering, this recipe serves four and can be prepared ahead of time. The combination of textures and flavors makes it a standout dish that's both comforting and impressive. Let's get started on creating this Baltimore classic in your own kitchen.
Ingredients for claussen sauerkraut
Baltimore's iconic street food relies on crispy dumplings and tangy sauerkraut for its signature flavor profile.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Sauerkraut š„¬ | 2 cups | Drained, juices reserved |
| Ground Pork š„ | 1 lb | 80% lean, finely ground |
| All-Purpose Flour š¾ | 1 Ā½ cups | For dumpling dough |
| Baking Powder š§ | 1 tbsp | For crispy dumplings |
| Salt š§ | 1 Ā½ tsp | Diamond Crystal preferred |
| Black Pepper š¶ļø | Ā½ tsp | Freshly ground preferred |
| Garlic Cloves š§ | 3 cloves | Minced for pork mixture |
| Yellow Onion š§ | Ā½ cup | Finely diced, medium yellow |
| Large Eggs š„ | 1 whole | For dumpling binding |
| Unsalted Butter š§ | 2 tbsp | Full-fat for richness |
| Water š§ | Ā½ cup | Cold for dumpling dough |
| Vegetable Oil š« | 2 tbsp | For frying dumplings |
| Fresh Parsley šæ | Ā¼ cup | Chopped for garnish |
The sauerkraut is the heart of this dish, so look for fresh, crunchy sauerkraut with visible liquidānot that mushy, watery kind. Baltimore's Claussen's or local delis often carry the best quality. For the pork, 80% lean ground pork ensures juiciness without excessive fat. If you can't find it, ground chuck works in a pinch. The dumpling dough requires Diamond Crystal baking powderyellow onions with a slight sweetness complement the tangy cabbage best.
No fresh parsley? Dried parsley at one-third the amount works, though fresh adds a brighter finish. Short on baking powder? Baking soda plus cream of tartar (Ā½ tsp each) mimics its effect. The sauerkraut juices are crucialāreserve them and use them to moisten the pork mixture if needed. For the dumpling dough, chilled dough handles better, so refrigerate it 15 minutes before cutting. The pork can be swapped for ground chicken or turkey, though the flavor will differ slightly. If you prefer a lighter texture, reduce the flour by 1 tbsp.
The sauerkraut keeps for up to 2 months in the fridge once opened, but for best texture, use it within 1 week. The dumpling dough can be prepped ahead and refrigerated for 24 hoursājust bring it to room temperature before shaping. The cooked pork mixture freezes beautifully for 3 months, so make extra for quick weeknight meals. Store leftovers in airtight containers, and reheat gently to maintain crispiness. Garnish with parsley just before serving to preserve its vibrant color.
Why You'll Love This Recipe
- Hereās what sold me: this works anytime. Too tired for dinner? Toss a batch together while watching TV. Hosting a tailgate? These are the kind of handheld bites that disappear fast. My daughter even sneaks them for lunch the next dayāno judgment here.
- Iāll be real: most fried sauerkraut recipes turn rubbery or soggy by day two. Not these. The baking powder trick keeps them light, and the sauerkraut stays crisp enough to eat cold. Pack a few in your lunchāyour coworkers will think youāre a genius. (Budget win, too: a pound of ground pork stretches far.)
Step-by-step instructions for crispy dumplings wrapped in tangy cabbage
Master this Baltimore classic with perfectly crisp dumplings and tender pork filling.
š³ Step 1: Cook the Pork Filling to Perfection
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the Ā½ cup finely diced yellow onion and cook for 3-4 minutes until softened and translucent. Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant.
Push the onions and garlic to one side of the pan and add the 1 lb ground pork to the empty space. Let it brown undisturbed for 3-4 minutes until the meat loses its raw color. Break it up with a wooden spoon, then combine with the onions and garlic. Cook for another 5 minutes until the pork is fully cooked through and any released juices have evaporated.
Season immediately with 1.5 teaspoons salt and Ā½ teaspoon black pepper, stirring well to distribute evenly. Remove from heat and set asideāthis pork mixture will form the heart of your dumplings.
šØāš³ Step 2: Prepare the Dumpling Dough
In a large mixing bowl, whisk together the 1.5 cups all-purpose flour, 1 tablespoon baking powder, and remaining Ā½ teaspoon black pepper. The baking powder is crucial hereāit creates that signature crispy texture when fried.
Make a well in the center and add the 1 whole large egg and Ā½ cup cold water. Using a fork, gently combine the wet and dry ingredients until just mixedāyou want a soft, slightly sticky dough that holds together when pressed. Avoid overmixing, which can make the dumplings tough.
Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Divide into 8 equal portions (about 1.5 ounces each) and roll each into a 3-inch round. Keep covered with a damp towel while you prepare the filling.
š„ Step 3: Assemble and Fry the Dumplings
Heat 2 tablespoons unsalted butter in a large skillet over medium heat. The butter should foam gently but not brown. Place 2 tablespoons of the pork mixture onto each dumpling, then fold the dough over to completely enclose the filling. Press the edges firmly to seal.
Carefully lower the wrapped dumplings into the skillet, working in batches if needed. Fry for 3-4 minutes per side until deep golden brown and crispy. The key is patienceārushing will result in soggy dumplings. Transfer to a paper towel-lined plate to drain excess butter.
Repeat with remaining dumplings, adding more butter to the skillet as needed. Keep the fried dumplings warm in a 200Ā°F oven while you prepare the cabbage mixture.
š³ Step 4: Warm the Sauerkraut and Combine
In the same skillet (after removing excess butter), place the 2 cups drained fresh sauerkraut over medium heat. Add Ā½ cup reserved sauerkraut juices and cook for 5-6 minutes until heated through. The cabbage should soften slightly but maintain its tangy texture.
Return all fried dumplings to the skillet with the sauerkraut. Toss gently to coat the dumplings in the cabbage mixture. Cook for another 2 minutes to meld the flavors. Remove from heat and transfer to serving plates.
š½ļø Step 5: Garnish and Serve Immediately
Garnish each serving with 1 tablespoon chopped fresh parsley and an additional sprinkle of black pepper. Serve immediately while the dumplings are still crispy and the cabbage is warm. The contrast of crispy dumplings with tender pork filling and tangy sauerkraut makes this dish truly special.
For best results, serve with a dollop of sour cream or a side of buttered egg noodles to soak up any remaining juices. The combination of textures and flavors is what makes Claussen sauerkraut a Baltimore classic worth perfecting.
Pro Tips For Making Claussen Sauerkraut
- Drain, Donāt Rinse: Fresh sauerkraut is packed with flavor, but itās also wetālike, soggy-patty wet. Drain it in a colander for 10 minutes before mixing, or your Claussen will turn into a sad, watery loaf. (And no, skipping this doesnāt save timeāit just makes cleanup worse.)
- Brown the Pork First: That ground pork needs to actually brown before it hits the kraut mix. I used to skip it, thinking itād cook later, but you end up with a gray, bland center. Cook it in a dry skillet over medium-high until itās no longer pink, then drain the fatātrust me, the crust on top makes all the difference.
- Weigh the Kraut: Sauerkraut is deceptiveāwhat looks like a "handful" is often twice what you need. Use a scale for the dough (usually 1.5 lbs kraut to 1 lb pork) or eyeball it wrong and end up with a dense, mealy Claussen. (Yes, Iāve done it. No, you donāt want to.)
- Chill the Dough: Mixing the dough, shaping it, then baking it immediately is how you get a cracked, uneven loaf. Let the dough rest in the fridge for 30 minutesāit firms up, holds its shape better, and bakes more evenly. (I know, I knowāyouāre eager. But this isnāt a race.)
Storing and reheating this recipe
Refrigerator Storage
Claussen dumplings and sauerkraut keep beautifully in the fridge for 3-4 days if stored properly. After assembling but before frying, wrap the pork-filled dumplings tightly in plastic wrap and refrigerate.
The dough can also be prepped ahead and stored in an airtight container for 24 hoursājust bring to room temperature before shaping. For the sauerkraut, transfer any unused portions to a sealed container with the juices to maintain moisture. š«
Freezer Prep
Freezing is ideal for the pork filling and sauerkraut separately. Cook the pork mixture as directed, let it cool completely, then transfer to a freezer-safe bag with 1 inch headspace. Label with the dateāit keeps for 3 months.
For the sauerkraut, freeze it in its juices in a quart-sized freezer bag. Thaw overnight in the fridge before using. I've found this method preserves the tangy flavor perfectly.
Reheating Crispy Dumplings
Reheating is where most home cooks struggleādumplings lose their crispiness easily. My trick is to reheat them in a 350Ā°F oven for 8-10 minutes on a wire rack over a baking sheet. This allows heat to circulate around all sides.
Add 1 teaspoon water to the skillet before reheating to restore moisture. For sauerkraut, warm it in a separate pan with 1 tablespoon butter over medium heat for 3-4 minutes.
Make-Ahead Assembly
Assemble the dumplings completely (uncooked) and freeze them on a parchment-lined tray for 1 hour to set. Transfer to a freezer bag and store for 2 months. When ready to cook, thaw in the fridge overnight, then fry as directed.
The sauerkraut can be pre-cooked and stored separately in its juices. This method lets you recreate that fresh-from-the-fryer texture anytime. āØ
Serving Leftovers
Leftovers make an excellent lunch the next day. Reheat the dumplings and sauerkraut separately, then assemble on plates. For extra flavor, drizzle with 1 tablespoon sour cream and sprinkle with 1 teaspoon caraway seedsāa nod to Claussen's original recipe.
Keep the dumplings warm in a 200Ā°F oven while you reheat the cabbage to maintain crispness. The contrast of warm dumplings with slightly cooled sauerkraut creates a perfect balance.
Nutrition facts
Frequently asked questions
What makes Claussen's dumplings crispy instead of soggy?
The secret lies in the dough's baking powder and proper frying technique. Using 1 tablespoon baking powder creates air pockets for crispiness, while frying at medium heat in 2 tablespoons butter per batch ensures even browning. Never overcrowd the panāthis steams the dumplings instead of crisping them.
Can I use store-bought sauerkraut for this recipe?
Yes, but choose fresh, crunchy sauerkraut with visible liquidānot the mushy, watery kind. For best results, look for brands labeled "fresh" or "live culture" from local delis or specialty stores. The juices are essential for moisture, so always drain and reserve them.
Why does the original Claussen recipe use caraway seeds?
Caraway seeds add an earthy, slightly sweet note that complements the tangy sauerkraut and savory pork. While not traditional in all versions, they're a nod to Claussen's original Baltimore recipe. Start with Ā½ teaspoonāit's subtle but enhances depth. For a milder flavor, omit them entirely.
What's the best way to reheat Claussen dumplings without losing crispiness?
Reheat in a 350Ā°F oven for 8-10 minutes on a wire rack over a baking sheet to maintain crispness. Add 1 teaspoon water to the skillet before reheating to restore moisture. For sauerkraut, warm it separately in butter over medium heat for 3-4 minutes. Never microwaveāit turns dumplings rubbery.
Can I make Claussen dumplings ahead of time?
Assemble the uncooked dumplings, freeze them on a tray for 1 hour, then transfer to a bag for 2 months. Thaw overnight in the fridge before frying. For the sauerkraut, pre-cook and store separately in its juices. This method preserves texture perfectly for meal prep.