Best Pa Dutch Sauerkraut Dumplings Recipes

PORK, SAUERKRAUT AND DUMPLINGS

Steps:

• Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
• About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
• Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
• Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

SAUERKRAUT, DUMPLINGS, WITH PIGS KNUCKLES, PORK OR HOT DOGS

Steps:

• 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.

TRADITIONAL PA DUTCH NEW YEARS DINNER - LIGHTENED UP

Steps:

• The Sauerkraut & Dumplings:.
• Place the sauerkraut, water, apples, and onions in a large pot. Bring to a boil and reduce to a rapid simmer.
• Mix together flour, salt, and baking powder in a bowl. Combine milk and oil in another bowl. Add wet to dry ingredients, stirring until just moistened.
• Drop dumplings from tablespoon atop the bubbling sauerkraut. Cover tightly with a lid, return mixture to a boil. Reduce heat, don't lift the cover, and simmer for 12-15 minutes. This is the key -- do not remove the cover at all once placed on the pot!
• Be sure there is enough liquid in the kraut before adding the lid - if not you may want to squeeze some juice out of another kraut can. I used the 1-cup water in the recipe for this purpose and didn't need to add any juice. I used water because it took out some of the intense flavor of kraut (my personal preference). If you do not want to dilute the flavor, you may want to use an extra cup of kraut juice from another can or two.
• When finished cooking, serve with the meat, directions below:.
• The Meat:.
• Place the tenderloin, chicken broth, water, garlic, 1/4 cup onion, some salt and pepper in a slow cooker, crock pot, or a stove top dutch oven. Cook on medium low heat for several hours until the tenderloin is tender and pulls apart easily. At the end of the cooking process, add the kielbasa and hot dogs to the water to cook through for several minutes.
• At at meal time, drain the liquid and serve the meat on a platter with the sauerkraut, dumplings, and some mashed potatoes.
• **Note1: I put the pork in the pot on low in the morning to cook low & slow and not dry out as a lean cut of pork often will. I turned up the heat a bit at the end to ensure the hot dogs and kielbasa were cooked through.
• **Note 2: I lightened this up by using a lean tenderloin, my favorite 98% fat free beef hot dogs, and turkey kielbasa, but you can use any type of meat you want. My mom/grandma/aunties would have used a pork loin roast (sliced not shredded), Full strength kielbasa and hot dogs -- btw -- the hot dogs were typically for the kids who didn't like kielbasa -- but made great left overs w/ the sauerkraut. I used my left over shredded pork & kielbasa for sandwiches the next day -- on rye bread with 2% swiss cheese and fat free thousand island dressing :).
• Let me know if you have as much luck with this recipe as I did making it for the first time. Enjoy!

PENNSYLVANIA DUTCH BRISKET WITH SAUERKRAUT AND DUMPLINGS

Steps:

• Melt fat in a large pan and brown onion; reduce heat.
• Season meat with salt and pepper; add to pan.
• Add sauerkraut and cover with boiling water.
• Cook slowly for 2 hours or until meat is tender.
• Make dumplings; sift flour baking powder and salt together.
• Beat egg, add milk and stir into dry ingredients.
• Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
• Cook for 15 minutes without lifting the cover.