Krubs: It’s a Floater!

16 Jan
  • Food: Krubs (potato and pork dumplings) and Potato Skin Chips
  • Ingredients: potatoes, pork, flour, salt, pepper, seasoning for chips
  • Prep Time: 1-2 hours
  • Cooking Time: 1 hour
  • Cost: $7.50 per person (5 meals)

Krubs (potato and pork dumplings) are a staple food group for my family.  About once a year, we all head to the “farm” for family bonding, shouting over the tv, and Krubs.  This winter I went home for the first time since moving to DC.  One of the highlights of my trip was learning (for the 3rd time) how to make Krubs.  My grandma and I processed about 107 potatoes, cooked about 30 pounds of pork and fed an entire village for a week.  Ok, not quite, but after the 3 hours it takes to actually prepare Krubs, it felt that impressive.

Kelly and I decided to start our cooking adventures with this yummy (if simple tasting) potato dish because it also makes great leftovers.

Read on to see how it went!

First we cooked the pork with salt and plenty of pepper.

Then, we processed the potatoes till they were mush, squeezed out the excess water and added the flour until they felt just right (Grandma – I actually did a pretty good job!!).

Rolling the potatoes was the best part!

We stuffed them with as much pork as possible, patched the holes and dropped them in the pot of boiling water.

As soon as they started floating in the water we knew we had a successful first attempt at cooking Krubs!


My roommates, Matt and Bob, joined for the tasting.

All in all, it was a great meal and we have plenty left over for the rest of the week! For leftovers, we will fry them up and eat them with just a little Maple Syrup!

One last thing…

After peeling two bags of potatoes, we thought it would be a waste to just get rid of the skins.  Instead, we made chips!  We took the skins from our potatoes and drizzled them with olive oil. For flavor, I added Lowry’s season salt and Kelly added rosemary and salt.

Once they were on the pan, we sprinkled them with parmesan and baked them at 400 degrees for about 20 minutes.

Voila- chips!

Stay tuned later this week to see how the leftovers turned out!

– Jill


Posted by on January 16, 2012 in Dinner, Sunday meal


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3 responses to “Krubs: It’s a Floater!

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