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Bohemian Pork/Kraut & Potato Dumplings Recipe

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This recipe for Bohemian Pork/Kraut & Potato Dumplings, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Klika

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. pork roast/pork butt, lean
1 tbsp. oil
1 large can Frank's sauerkraut
1 tsp. brown sugar
3 cups mashed potatoes
2 cups flour
1 tsp. salt
2 eggs
1 tsp. caraway seed, wrap and tie in coffee filter

Directions:
Directions:
In heavy skillet or pot, with 1 tbsp. oil, brown roast. Add 2 cups water.

Put in 350 oven for 2 hours. If roast is too fatty, pour off excess grease. Set aside.

To make dumplings, take mashed potatoes, stir in beaten eggs; add flour and salt. On floured board, roll into long snake; cut in 2" lengths. Drop into large kettle of boiling water. Cook 20 minutes; remove. Add as many dumplings as you want to pork roast. (Freeze remainder.) Add kraut, brown sugar and cup of water. Add pouch of caraway seeds. Simmer slowly for 1 hour. Remove and discard caraway pouch.

Personal Notes:
Personal Notes:
Really tastey!

 

 

 

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