Pork, Sauerkraut & Dumplings 1/1/95 Dumplings revised 12/03

Categories:
dinners, German, pork, ribs

3 lb country style pork ribs
1 large onion; chopped
1 tablespoon caraway seed
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 lb sauerkraut ----POTATO DUMPLINGS----
2 potaoes; grated
1 large egg, well beaten
salt and pepper to taste
1/3 cup flour
flour for rolling

Wash pork. Place in a large pot; cover with water. Bring to a boil and simmer for about 15 minutes. Remove any scum; add onion, caraway seed, salt and pepper. Simmer for 60 minutes. Rinse and drain sauerkraut; add to the meat. Bring to a boil and add dumplings. Cover tightly and boil an additional 45 minutes.

_____Potato Dumplings_____

Drain excess water from grated potatoes by placing on a cloth and squeezing out water. Leave some water in the potatoes to work with the flour. Place potatoes in a bowl and add egg, 1/3 cup flour, salt, and pepper; mix thoroughly. Form into balls, roll in additional flour gently, drop onto top of pork mixture; cook covered for about 30 to 45 minutes. If dumplings do not hold together, add another half cup of flour.

Yield: 6 servings