Pork Loin, Sauerkraut and Dumplings

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Good flavor. When I make potato dumplings I use my all time favorite from years and years ago. 1 cup mashed potatoes, 1 cup flour, one egg....1 1 1. Simple. mix all together roll out on a floured board into about a 2 inch rope. cut into pieces and place in boiling water. When they rise they are done. I put them into the pork roast while it is still cooking they get nice and brown and soft on the inside.

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Using the oven method, I made different dumplings, used chicken broth instead of beef and skipped the vermouth. I threw in half a jar of sauerkraut during the last 20 minutes of cooking. I made gravy out of the drippings by removing the meat from the dutch oven, putting the dutch oven back on the stove at med-low heat and mixing 1/4 c water and 2 T cornstarch together and then adding it to the drippings, cooking until thick and bubbly.

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Delicious! A definite keeper...although I made a big mess cooking it all! No changes- make it just as it is posted.

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I used the oven method, and I have to say the combination of vermouth with the sauerkraut was surprisingly good! The dumplings are dense, but that helps them hold up well to the other ingredients. This has been our New Year's Day favorite for the past several years and we are all looking forward to having it again this year. Lots of flavor!

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This was not good at all-- who uses beef broth with a pork roast? I recommend browning the roast as stated above (in its own juices which can then be made into a gravy with some flour, spices, and a bit of butter and Madiera red wine after deglazing the pan. then place in a slow cooker for 5-6 hrs. on low depending on the size (with preseasoned sauerkraut--chopped apples, cinnamon and caraway are great.

I cannot even comment on the dumplings--let's just say they were very untasy and too flour-y.

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This is a good recipe but,roast it in an oven as it will taste better.Use what
are called bread dumplings they are better.Potato dumplings are good with pork shoulder and red cabbage.As for the kraut,you can use Franks brand Bavarian style straight from the can or jar if you can find it.Here in the Chicago area Pork,dumplings,and saurkraut is a staple in every Czech restaurant.

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I first tried this recipe two years ago and it immediately became a favorite in our family. This will be our third New Years Day dinner using this recipe, but I am sure it won't be the last. It is my grandchildren's favorite, as well as my children's, and I just don't think there is another recipe to compare with it. I add just a little brown sugar to the sauerkraut, and sometimes a bit of apple, as we like it a bit sweeter, but the original recipe is superb!

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I had difficulty with the dumplings

They were too dry to hold together..
I added an extra egg then had to add cream. They wound up heavy clumps

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I don't know who comes up with these weird recipes. But please call it something else than the traditional dumplings as they are made in Europe.

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This German dish is one my husband remembers his grandmother making and he was very happy to try it out. We were concerned about using the pressure cooker so long, but it made the pork very tender.

Thickened the broth and it made good gravy for the dumplings.

The dumplings were not right. Following the directions on the potato flakes makes the mashed potatoes too moist so you add too much flour to get the right consistency.

Changed the directions for the dumplings using less water.
1 cup water, ? teaspoon salt, 1 Tablespoon butter. Bring to a boil.
Add 1/3 cup powdered milk and 1 cup potato flakes.
Set aside to cool.

Beat 1 egg, add ? teaspoon baking powder. Add cooled mashed potatoes, mix well.
Add flour as needed (3/4 cup to 1 cup. Knead until like a bread dough. Divide into 4 or 6 balls.
Drop in boiling water 15 minutes. They will get a little bigger as they cook.

We will be making this again.
We just opened a can of Sauerkraut and warmed it up.