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Pork, Sauerkraut and Dumplings

List of Ingredients




3 lb. piece of pork loin (I've even used cheap pork neckbones!)
2 teaspoons salt
Pepper to taste
1 large can sauerkraut (or the packaged sauerkraut found in the meat case)
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
3/4 cup milk



Recipe



Put pork in a large kettle with enough water to just cover.
Simmer 2 hours or until fork tender.
Note: I always use a roasting pan placed over 2 burners on the stove. This gives a larger surface on which to steam the dumplings and it works every time.

Add salt, pepper and sauerkraut and cook another hour.
Meanwhile prepare dumplings:
Sift flour; measure; add baking powder and salt and sift again. Blend in the shortening with a fork and add milk. Mix thoroughly. Drop by tablespoonfuls into the very gently simmering pot, allowing the dough to rest on the pork and sauerkraut (not in the liquid). Cover tightly and let steam for 15 minutes without lifting the lid.

from Vee
PS. When Mother and I were living together she always wanted me to fix the dumplings because she said that they always came out light and fluffy JUST LIKE HER MOTHER'S!! How's that for a standing ovation????