FBD

Sauerkraut and Dumplings with Ribs

OtherPorkIntermediate180 minBy Northstar

Ingredients

Servings
4
  • 3 lb country pork or spare ribs, cut into pieces
  • 2 lb sauerkraut
  • 1 tsp caraway seeds, optional
  • 4 whole black peppercorns
  • 2 bay leaves
  • 2 medium potatoes
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 egg

Instructions

  1. 1

    Soak ribs in salted water for a short while; drain and pat dry.

  2. 2

    Rinse sauerkraut under hot water and squeeze out excess liquid.

  3. 3

    Place sauerkraut, ribs, peppercorns, bay leaves, and caraway seeds in a large pot. Add water to cover. Bring to a boil, then simmer 2–3 hours until meat is very tender.

  4. 4

    Make dumplings: blend 1 egg in a blender, adding cubed raw potatoes one at a time through the lid opening. Add flour and salt; blend until a soft dough forms.

  5. 5

    Form dough into walnut-sized balls with damp hands. Drop into the simmering pot.

  6. 6

    Cook dumplings 15 minutes until set. Remove bay leaves and peppercorns before serving with rye bread.