Pig's Knuckles with Sauerkraut & Dumplings
Submitted by MIRAGE
Tender pork knuckles simmer slowly with tangy sauerkraut until falling-apart tender, then fluffy dumplings drop into the bubbling pot for a hearty Pennsylvania Dutch comfort meal steeped in Old World tradition.
YIELD
5 servingsPREP
30 minCOOK
20 minREADY
75 minThis traditional Pennsylvania Dutch recipe brings the flavors of Eastern European home cooking to your table with slow-simmered pork and pillowy dumplings.
Pig’s knuckles cook low and gentle in sauerkraut brine until the meat turns fork-tender and the tangy cabbage mellows into savory sweetness.
Fluffy dumplings dotted with nutmeg drop right into the pot during the final 20 minutes, steaming until light and airy while soaking up all those rich, porky flavors.
Kitchen Tips
- Clean and scrape the knuckles thoroughly before cooking for the best texture
- Low, slow simmering is key; don’t rush this dish or the meat will be tough
- Make the dumpling batter stiff enough to hold its shape on a spoon
- Serve with hearty rye bread and spicy mustard for an authentic experience
Ingredients
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.
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