Pa Dutch Sauerkraut Dumplings Recipes

PA DUTCH SAUERKRAUT DUMPLINGS

Steps:

• Make into a paste. Drop into boiling kraut.
• If your rise is not pleasing, put in more baking powder.
• I have seen recipes up to a tbsp of baking powder.
• Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
• About 12 minutes.

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.

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.

SAUERKRAUT AND DUMPLINGS RECIPE

Steps:

• In a mixing bowl, lightly beat the eggs. Add all other ingredients except for the sauerkraut; mix with a fork until all ingredients are combined. Dough should be stiff enough so a dumpling holds it shape fairly well when you drop it from a spoon. If the dumpling spreads too much add a little more flour. Add the sauerkraut to a large skillet and heat it until bubbling. Turn it down to a simmer and then drop the dumpling dough from a large spoon by pushing it off with your finger. Make the dumplings any size you desire. Just know that the dumplings will almost double in size when they are cooked. Once all the dumplings are on the sauerkraut, cover the pan and cook at a simmer for 15 minutes. Turn the dumplings over, cover and simmer for an additional 10 to 15 minutes. Serve the sauerkraut and dumplings together.

PORK AND SAUERKRAUT WITH DUMPLINGS

Steps:

• 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.