pork,sauerkaut and dumplings???

Question

My Grandma has been passed away for a few years and she used to make this all the time,whenever this time of year rolls around I crave it... but I failed to get her recipe collection :((
darn it,I miss her so dearly and would love some comfort Grandma food! Any ideas on how to make this?Thanks so much

Answer 1

Not knowing her ethnicity or whether you're talking about a grouping of pork and sauerkraut and dumplings... or a pork sauerkraut dumpling, I will tender forth these few sites where you might find what you're looking for.

Sauerkraut, Dumplings, With Pigs Knuckles, Pork or Hot Dogs http://www.recipezaar.com/196682

Pork, Sauerkraut, & Dumplings http://bitsyskitchen.com/pork16.html

Pork Loin, Sauerkraut and Dumplings http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_177,00.html

Check the source list below for more.

I know how you feel though. My ex-husband, who is Swedish, turned me on to pan fried pork loin, sauerkraut and the most incredible dumplings in the world. He used the juice from the sauerkraut in place of some of the liquid for the dumplings and what a difference it made. Good luck in bringing back your memories. They're all we've got!

Happy Holiday!

Answer 2

I will try to get this out without drooling all over my keyboard. My grandfather was the one who made this dish in our family and unfortunately he has passed also, however i have picked up the torch and continued the tradition. It took a while to get it right. The sauerkraut and pork are the easy part, you can start with either a dutch oven or crock pot. I like to start by placing the meat in the bottom and layering the kraut on top. Then cover and heat until bubbling.

The dumplings, I made with lard or shortening, mixed with flour and water and I mix the flour in until I have a dough of sticky consistency. You can find any number of dumpling proportion recipes with a quick Google search depending on how large a batch you want to make. Then I spoon the dumplings over the kraut which is bubbling. It should just be lumpy globs, then cover and cook until dumplings are firm. If done properly some of the dumpling mix will dissolve and thicken the kraut juice. This whole process turns out better the longer you cook the pork before putting the dumplings on.

Jump out and experiment. This is hard to screw up as I found and so satisfying to finally get the taste and aromas you remember. Good luck!

Answer 3

I have never had anything like that but my mother in law has fixed kraut dumplings before. I had her recipe so I'm hoping I can remember it correctly. I'm not quite sure what kind of pork you are referring to but if you had some kind of boneless chop or tenderloin but and slice it and fry it and then take your sauerkraut and fry it in the grease. for the dumplings, she makes it like she is making homemade biscuits. She takes self-rising flour and pours out her desired amount. She take a little bit of shortening and "cuts" it into the flour. She adds milk and stirs it all together until sticky. She drops it by the spoonfuls into the sauerkraut and basically fries the dumplings until done.

I hope this is similar to what you were looking for. I will need to go back to my recipe from my mother in law to make sure I did not mislead you in the preparations.

Answer 4

Extra Easy....

Pierogies with Sauerkraut & Kielbasa

Preparation time: 5 minutes
Cooking time: 15 minutes

1 lb. sauerkraut
8 oz. kielbasa(small pieces)
1/4 tsp. pepper
1 tsp. mustard
1 pkg. Mrs.T's Pierogies

Combine sauerkraut, kielbasa, pepper, & mustard in 9x9x2" microwave dish.
Add pierogies.
Toss to combine.
Cover dish with plastic wrap-Microwave on High for 7 minutes.
Stir carefully.
Re-cover and microwave 7 additional minutes.
Serve with applesauce or sour cream, if desired.


More Difficult!


Pork Knuckles With Sauerkraut and Dumplings

Hearty and filling, this comfort food comes from the Pennsylvania Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you purchase the meat from the supermarket, you can generally skip the first step.



5 servings 3¼ hours 15 min prep
Change to: servings US Metric
5 pork knuckles or pork hocks
1 quart sauerkraut
water
Dumplings
1 egg, well beaten
1 1/2 tablespoons butter, melted
1/2 cup water
1 cup flour
1/2 teaspoon salt
1 dash nutmeg


Clean pork knuckles, scrape and wash thoroughly.
Combine with sauerkraut and cover with cold water.
Cook slowly until knuckles are tender.
Add melted butter to beaten egg and water.
Sift dry ingredients together and combine with egg mixture; beat thoroughly.
If necessary, add more flour to make a stiff enough batter to drop from a spoon.
Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
Cover tightly and cook for 20 to 25 minutes.

Answer 5

Sounds good! I would guess they are home made dumplings. You should use flour, water and lard to make them (sounds gross, but that makes them yummy). Probably just put the dumplings in a crock pot with the other stuff and there you go. I don't know what the texture or style of the meal is but thats the only thing i can think of.

Answer 6

My mom made a dish similar and it was so good! She took 1 pork chop per person and put in the bottom of a heavy opt that went into the oven. Salt and peppered the chops then poured saurkraut over the chops. Then she would make biscuits from the Bisquick box and put those on top of the kraut. Cover the whole thing then put in the oven at 300 or 325 for 90 minutes or so and it would be done. I like it with carraway seeds in the kraut. Hope this helps.

Answer 7

I didn't find anything with dumplings but you can always use refigerated biscuits for them.

Pork-Sauerkraut Supper
Prep: 10 min.
Bake: 1 hour

Ingredients
1 16-ounce can sliced potatoes, drained
1 14-1/2-ounce can sauerkraut with caraway, rinsed and drained
1 medium apple, cored and chopped
1 tablespoon coarse-grain brown mustard
1/2 cup apple juice or apple cider
4 boneless smoked pork loin chops (10 ounces total)

Directions
Arrange potato slices in an ungreased 2 quart rectangular baking dish. Stir together sauerkraut, apple, and mustard; spoon over potatoes. Pour apple juice or apple cider over everything in dish. Arrange pork chops in dish.

Bake, covered, in a 350 degree F. oven about 1 hour or until juices run clear and mixture is heated through. Makes 4 servings.

Pork and Sauerkraut
4 to 6 servings
Prep: 25 min.
Cook: 1 hour
Ingredients
1 32-ounce jar or two 16-ounce cans sauerkraut
1 tablespoon cooking oil
1 medium onion, chopped (1/2 cup)
1 large peeled potato, coarsely shredded (about 1-1/4 cups)
1 tablespoon sugar
1-1/2 teaspoons caraway seed
2-1/2 cups water
2 teaspoons juniper berries
1 teaspoon whole peppercorns
1/2 teaspoon whole allspice
2 bay leaves
1 1-pound piece Canadian-style bacon or smoked, boneless pork shoulder roll

Directions
Drain sauerkraut. Heat oil in a large Dutch oven or large pot. Add onion; cook and stir until onion is tender. Add sauerkraut, potato, sugar, caraway seed, and water. Mix thoroughly.

Tie juniper berries, peppercorns, allspice, and bay leaves in a square of 100-percent-cotton cheesecloth; tuck bag under sauerkraut. Place meat atop sauerkraut mixture.

Bring the mixture to boiling; reduce heat. Cover and simmer for 45 minutes. Uncover and boil gently for 15 minutes or until most of liquid is evaporated. Remove seasoning bag. Remove meat and cut into 1/4-inch-thick slices. Transfer sauerkraut to a large platter and arrange sliced meat on top. Makes 4 to 6 servings.

Answer 8

porksauerkaut dumplings

Answer 9

What was her ethnic origin?