Sauerkraut Dumplings (Papa Jim's)

Sauerkraut Dumplings (Papa Jim's): Submitted by: Vickie | Date Added: 6 Nov 2016 Ingredients:

3-4lbs pork shoulder or country ribs
2 large cans sauerkraut, rinsed & drained (I use a large fresh sauerkraut in a bag or mix 1 bag with 1 large can)
1 large onion, chopped
2 whole celery stalks, with leaves (for seasoning)
2 (32 oz) large cans of chicken broth
1 qt (4 c) water
Salt, pepper, garlic powder to taste
1 box frozen Annie's Old Fashion Flat Dumplings (keep frozen until ready to use)
Additional chicken broth and water as needed to cook dumplings

Cooking Instructions:

1. In a large stock pot, combine pork, sauerkraut, onion, celery, chicken broth and water.
2. Add pepper and garlic powder.
3. Bring to boil; Reduce heat, cover and simmer 45-1 hour until pork is cooked. Occasionally stir.
4. Remove pork to cool; Shred pork and season pork with salt and pepper; set pork aside.
5. Taste broth and add salt, pepper and/or garlic if needed. (Don't add a lot of salt since sauerkraut is already salty!)
6. Bring sauerkraut back to boil. This is where you will need to add more broth and or water to pot in order to have enough liquid to cook dumplings, probably at least 1 can of chicken broth and 2 more cups of water. Bring back to boil.
7. Remove dumplings from freezer. Separate dumpling strips and then break strips into about 1 in pieces. Drop dumplings in batches, into boiling sauerkraut, stirring gently after each addition. Reduce heat, cover and cook dumplings about 8 minutes.
8. Add shredded pork to sauerkraut and turn off heat.

(Cook's note: This is one of my favorite family recipes and no one I've come in contact with has ever heard of Sauerkraut dumplings. I watched my maternal grandmother, "Bertie" and my grandfather, "Papa Jim" make this many a time! It's similar to chicken and dumplings, but with a German twist. Not only did they make their own sauerkraut, they made their own dough and rolled it very thin like pie crust, slicing it in thin strips, then pinching it off into the boiling broth. In a pinch, Papa Jim would roll out canned biscuits flat, then pinch each one off into the broth. I have made it both ways....and then I discovered "Annie's Old Fashioned Flat Dumplings" in the red and yellow box in the freezer section from the grocery store. I also use it for my chicken and dumplings!) Fail proof! This is even better the next day, but you may need to add salt to taste. If you like sauerkraut and pork...you will love this German take!)