Pork Knuckles With Sauerkraut and Dumplings

Name: Pork Knuckles With Sauerkraut and Dumplings
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 5 serving(s)
Ingredients: 5 pork knuckles or 5 pork hocks; 1 quart sauerkraut; water; 1 egg, well beaten; 1 1/2 tablespoons butter, melted; 1/2 cup water; 1 cup flour; 1/2 teaspoon salt; 1 dash nutmeg

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Recipe by Molly53

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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READY IN: 3hrs 15mins

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

5

pork knuckles or 5 pork hocks
1

quart sauerkraut
water
Dumplings
1

egg, well beaten
1 ¹⁄₂

tablespoons butter, melted
¹⁄₂

cup water
1

cup flour
¹⁄₂

teaspoon salt
1

dash nutmeg

DIRECTIONS

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

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