Recipe by Nyteglori
From a recipe book on 18th century frontier outpost recipes.
Top Review by jlc3159
This is a family favorite passed on by my Great-Grandfather. We do a couple things differently though. There is no baking powder or butter in the dumplings. We use 3 eggs, a cup of milk, a good teaspoon of salt and flour til you have a sticky blob. 4-6 cups (the spoon should pretty much stand up in the batter) We also remove the meat and sauerkraut from the pot and then bring the water back to a rolling boil. Then dip a tablespoon into the water to wet the spoon, then pick up a good tablespoon of batter and drop into boiling water. Fill the bottom of the pot with dumplings, but don't crowd. Once you have a batch in, do a quick stir once around the pot to make sure they aren't stuck to the bottom and then put the lid on and let them boil for 5 minutes. NO PEAKING. Remove from water when done, serve. We also make homemade croutons by cutting up fresh bread into cubes and frying in butter. Because we make such a big production of this meal, we start with about 6 slices of bread and a stick of butter. (They are a favorite) Now I am really hungry for this...I see a big family dinner soon! :-)
- 3 -4 lbs fresh pork
- 1 large onion
- salt and pepper
- 1 quart sauerkraut
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter, melted
- 1 cup milk
Directions See How It's Made
- Rub pork with salt and pepper. Place in a pot (with a lid - if possible) and cover with water, adding onion cut into pieces.
- Boil meat until tender, remove excess fat.
- Add sauerkraut and simmer about 20 minutess.
- Mix dry dumpling ingredients together.
- Add milk gradually mixing well then add the melted butter.
- Drop by spoonsful into boiling pork and kraut.
- Cook 15 minutes covered.