Pork and Sauerkraut With Dumplings

"From a recipe book on 18th century frontier outpost recipes."
photo by jlc3159 photo by jlc3159
photo by jlc3159
Ready In:
1hr 5mins




  • 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.

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  1. 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! :-)


Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
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