Country Dumpling Dinner

This is old-school, stick-to-your-ribs cooking from the German-American heartland, the kind of meal that feeds a big table and leaves everyone quiet and content.

Pork ribs get browned in a heavy kettle, then braise for an hour until they’re tender and the broth is rich with rendered pork fat.

Sauerkraut and caraway seeds go in next, adding that signature sour tang and earthy warmth that pairs with pork like nothing else.

But the real star here is the dumplings. Made from instant mashed potatoes, egg, and flour, they get dropped right onto the simmering sauerkraut where they steam into pillowy clouds that soak up all those savory juices from below.

Kitchen Tips

• Brown the ribs well on all sides before adding water. That fond on the bottom of the kettle is pure flavor
• Drop the dumplings onto the sauerkraut, not into the liquid. They need to steam, not boil, or they’ll fall apart
• Keep the lid on for the full 10 minutes while the dumplings cook. Every peek lets steam escape and deflates them
• Drain the sauerkraut first if you prefer a milder tang, or use it straight from the jar for full pucker