Deconstructed Vepřo-knedlo-zelo Bowl

Prepare Dumpling Mixture

1. 1In a large bowl, combine the cubed stale bread and chopped parsley. Pour the warmed milk over the bread and let it soak for about 15-20 minutes until softened.
2. 2Gently mix in the beaten egg, nutmeg, salt, and then the flour until just combined. Do not overmix.
3. 3Cover dough and let it rest for 10 minutes.

Make Sauerkraut Slaw

1. 1In a medium bowl, combine the drained sauerkraut, thinly sliced red onion, chopped fresh dill, and caraway seeds (if using).
2. 2In a small bowl, whisk together the dijon mustard, white wine vinegar, olive oil, and sugar (if using). Pour the dressing over the sauerkraut mixture and toss to combine.
3. 3Set aside or refrigerate until ready to serve.

Cook Pork Medallions

1. 1Pat the pork loin medallions dry with paper towels. Season generously with salt and pepper on both sides.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. 3Sear the pork medallions for 3-4 minutes per side, or until golden brown and cooked through to your desired temperature (internal temperature of 145°F / 63°C for medium).
4. 4Remove pork from skillet and let it rest for a few minutes before slicing or serving whole.

Pan-Fry Dumpling Bites

1. 1Heat the butter in a non-stick skillet over medium heat.
2. 2Using two spoons or a small ice cream scoop, form small dumpling bites (about 1-inch in diameter) from the rested dough and carefully place them into the hot butter.
3. 3Pan-fry the dumpling bites, turning occasionally, until they are golden brown and slightly crisp on all sides, about 5-7 minutes.
4. 4Remove from skillet and drain on paper towels.

Assemble the Bowls

1. 1Divide the sauerkraut slaw among four serving bowls.
2. 2Arrange the rested pork loin medallions (whole or sliced) over the slaw.
3. 3Scatter the pan-fried bread dumpling bites around the pork.
4. 4Garnish with fresh dill sprigs and serve immediately with a side of mustard.