Country Dumpling Dinner
Yield
12 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork ribs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
vegetable shortening
|
|
| 11 | ounces |
sauerkraut
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 ¼ | cups |
evaporated milk
|
|
| ¼ | cup |
potatoes, instant
|
* |
| 1 | each |
eggs
slightly beaten |
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork ribs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
vegetable shortening
|
|
| 317.9 | ml/g |
sauerkraut
|
|
| 5 | ml |
caraway seeds
|
|
| 296 | ml |
evaporated milk
|
|
| 59 | ml |
potatoes, instant
|
* |
| 1 | each |
eggs
slightly beaten |
|
| 355 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
Directions
Cut ribs into serving portions; season with salt and pepper to taste.
Melt shortening in large kettle.
Add ribs, cook until lightly browned on all sides.
Add 1 quart water, 1 teaspoon salt and ¼ teaspoon pepper.
Bring to boil, cover. Reduce heat; simmer for 1 hour.
Add sauerkraut and caraway seed.
Simmer for 30 minutes longer.
Mix ½ cup water and ½ cup evaporated milk in medium saucepan.
Bring to a boil, stir in instant potatoes.
Remove from heat; beat in egg and remaining milk.
Sift flour, 1 teaspoon salt and baking powder together.
Add to potato mixture, stirring to blend well. Drop dumplings by tablespoons onto boiling sauerkraut.
Cook over moderate heat for 5 minutes.
Cover, cook for 10 minutes longer. Serve.
