Katherine Lippert’s recipe. Usually served on New Year’s Day for good luck🍀
This can also be used with hot dogs instead of pork.
To slightly stale the bread, rip open the packaging and leave it set out in the air until it feels slightly hardened
Tear the bread slices into small pieces and place in a shallow 9x13 inch pan. Do this to the whole loaf.
Add the eggs and salt & pepper to taste, to the bread and mix with your hands. Add milk (a small amount at a time). You just want to moisten the dough to form a dumpling ball. Form balls until all the dough is used. I prefer a ball about 1 to 1 1/2 inches high. Dump some flour into the corner of the pan, after all the dumplings are formed, and roll each dumpling to thoroughly coat it with flour.
Before you begin the dumplings add the whole bag of sauerkraut to a big pot and put in the pork. Use sliced pork roast or pork chops. Add additional water as needed. Cook on high in boiling water until the pork is almost cooked.
Add the Dumplings to the pork and sauerkraut and cook an additional half hour.
Ingredients
Directions
To slightly stale the bread, rip open the packaging and leave it set out in the air until it feels slightly hardened
Tear the bread slices into small pieces and place in a shallow 9x13 inch pan. Do this to the whole loaf.
Add the eggs and salt & pepper to taste, to the bread and mix with your hands. Add milk (a small amount at a time). You just want to moisten the dough to form a dumpling ball. Form balls until all the dough is used. I prefer a ball about 1 to 1 1/2 inches high. Dump some flour into the corner of the pan, after all the dumplings are formed, and roll each dumpling to thoroughly coat it with flour.
Before you begin the dumplings add the whole bag of sauerkraut to a big pot and put in the pork. Use sliced pork roast or pork chops. Add additional water as needed. Cook on high in boiling water until the pork is almost cooked.
Add the Dumplings to the pork and sauerkraut and cook an additional half hour.