Bohemian Dumplings
Bone-in pork. Any bone with meat on will suffice.
2 cans Frank’s sauerkraut with caraway
1 can Frank’s sauerkraut
Put all into crockpot. Cook on low for as long as possible. I usually shoot for 2 days, turning off crock pot at night and on again in morning because my vintage crockpot gets a bit too hot. Check broth level end of first day or beginning of second day. Add another can or 2 of water.
Second day:
Dumplings
1 1/2 cups Bob’s Red Mill pastry flour
2 tsp baking powder
1/2 tsp salt
3 T lard or butter
3/4 cup milk
Mix flour, baking powder and salt in medium bowl. Cut in lard using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
Drop dough by 10 spoonfuls onto hot meat. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
2 cans Frank’s sauerkraut with caraway
1 can Frank’s sauerkraut
Put all into crockpot. Cook on low for as long as possible. I usually shoot for 2 days, turning off crock pot at night and on again in morning because my vintage crockpot gets a bit too hot. Check broth level end of first day or beginning of second day. Add another can or 2 of water.
Second day:
Dumplings
1 1/2 cups Bob’s Red Mill pastry flour
2 tsp baking powder
1/2 tsp salt
3 T lard or butter
3/4 cup milk
Mix flour, baking powder and salt in medium bowl. Cut in lard using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
Drop dough by 10 spoonfuls onto hot meat. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.