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    You are in: Home / Recipes / Pork Knuckles With Sauerkraut and Dumplings Recipe
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    Pork Knuckles With Sauerkraut and Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Molly53's Note:

    Hearty and filling, this comfort food comes from the Pennsylvania Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you purchase the meat from the supermarket, you can generally skip the first step.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dumplings

    Directions:

    1. 1
      Clean pork knuckles, scrape and wash thoroughly.
    2. 2
      Combine with sauerkraut and cover with cold water.
    3. 3
      Cook slowly until knuckles are tender.
    4. 4
      Add melted butter to beaten egg and water.
    5. 5
      Sift dry ingredients together and combine with egg mixture; beat thoroughly.
    6. 6
      If necessary, add more flour to make a stiff enough batter to drop from a spoon.
    7. 7
      Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
    8. 8
      Cover tightly and cook for 20 to 25 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Pork Knuckles With Sauerkraut and Dumplings

    Serving Size: 1 (177 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 157.9
     
    Calories from Fat 43
    27%
    Total Fat 4.8 g
    7%
    Saturated Fat 2.5 g
    12%
    Cholesterol 51.4 mg
    17%
    Sodium 1022.9 mg
    42%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.1 g
    8%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    pork knuckles

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