Prep 0 mins
Cook 2 hrs
Pork Sauerkraut and Dumplings was always on my Grandmother's list for New Years Day. This traditional recipes uses the Pigs Knuckles instead. You can also use Hot Dogs. Put Hot Dogs into hot sauerkraut. If using Vegetarian Hot Dogs put in when you put the dumplings in. This recipes is NOT my Grandmothers. It is from: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.
- 1 egg, well beaten
- 1 cup flour
- 1 1⁄2 tablespoons butter, melted
- 1⁄2 cup water
- 1⁄2 teaspoon salt
- 5 pork knuckles or 2 lbs pork roast or 8 -12 hot dogs
- 2 1⁄2 lbs sauerkraut
- 1 teaspoon nutmeg (optional)
- 1 teaspoon baking powder (optional)
- Make sure the pigs knuckles if using is clean and scraped. Pork can also be used. Add to taste. 2 to 3 pounds if using pork.
- Combine with the sauerkraut and cover with cold water.
- Cook slowly until the knuckles [or pork] are tender and well done.
- To the beaten egg, add the melted butter and water. Then sift the flour, salt and nutmeg [we did NOT use this. I am not sure how it will taste] together and combine with egg mixture. If using the baking powder put it in the dumpling mix.
- Beat thoroughly. If necessary, add more flour to make batter stiff enough to drop from spoon. You want sticky drop cookie consistency. You will need to PUSH it off the spoon but it should come off easily.
- Fifteen minutes before serving, drop the batter by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked. DO NOT PEEK. DO NOT OPEN THE POT. If you do you will have flat rocks.
- Rule of thumb use 1 tsp baking powder for each egg. Use water to stiffen. You might want to add it a tbsp at a time until dough is right consistency.
- Make sure the pork is cooked before adding the dumplings. IF is shreds when you cook it? It's done.