Pig's Knuckles with Sauerkraut & Dumplings
Yield
5 servingsPrep
30 minCook
20 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
well beaten |
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | tablespoons |
butter
melted |
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
nutmeg
|
*
|
| 5 | each |
pork knuckles
|
* |
| 2 ½ | pounds |
sauerkraut
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
well beaten |
|
| 237 | ml |
all-purpose flour
|
|
| 23 | ml |
butter
melted |
|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
nutmeg
|
*
|
| 5 | each |
pork knuckles
|
* |
| 1.1 | kg |
sauerkraut
|
|
Directions
Clean, scrape and wash thoroughly the pig's knuckles.
Combine with the sauerkraut and cover with cold water.
Cook slowly until the knuckles are tender.
To the beaten egg, add the melted butter and water.
Sift the flour, salt and nutmeg together and combine with egg mixture.
Beat thoroughly.
If necessary, add more flour to make batter stiff enough to drop from spoon.
20 minutes before serving drop the batter by spoonfuls into the hot sauerkraut.
Cover pot tightly and serve as soon as dumplings are cooked.
