Pork, Sauerkraut and Dumplings
Pork roast
Sauerkraut
Dumplings*
Place sauerkraut in bottom of dutch oven or roasting pan. Add some water so it's not too dry.
Lay the pork over the kraut and cover .
Bake at 350 degrees until pork is slightly underdone. Remove pork and cover to rest and come up to temp.
Spoon dumplings onto the sauerkraut.
Bake uncovered for 10 minutes; then return cover and bake 10 minutes more.
Serve with pork.
*Heavy Dumplings
Source: Fannie Farmer Cookbook
2 cups flour
3 tsp baking powder
1 tsp salt
2 tsp minced parsley (can use sage for this recipe)
4 T shortening (or butter)
3/4 to 1 cup milk
Combine dry ingredients and parsley.
Cut in shortening until it looks like coarse meal.
Stir in 3/4 cup milk with a fork - add remaining milk if the dough will not hold together.