Pennsylvania Dutch Brisket With Sauerkraut And Dumplings Recipes

PA DUTCH SAUERKRAUT DUMPLINGS

Pa Dutch Sauerkraut Dumplings image

Light Fluffy dumpling that looks like a snow ball. Those southern thingies are pot pie noodles any good Dutchman could tell you that. This can be used for Sauerkraut dishes such as pork or hot dogs and sauerkraut or in our version of Chicken and dumplings, Ham and dumplings, Beef and.. you get the picture.. any meat stew.

Provided by drhousespcatcher

Categories Pennsylvania Dutch

Time 12m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 egg, beaten
1 teaspoon salt
1 tablespoon milk
1 cup flour
1 teaspoon baking powder

Steps:

Make into a paste. Drop into boiling kraut.
If your rise is not pleasing, put in more baking powder.
I have seen recipes up to a tbsp of baking powder.
Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
About 12 minutes.

Nutrition Facts : Calories 90.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.6, Sodium 461.4, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.3

PENNSYLVANIA DUTCH BRISKET WITH SAUERKRAUT AND DUMPLINGS

Pennsylvania Dutch Brisket With Sauerkraut and Dumplings image

A hearty, rib-sticking meal, this is a terrific way to cook any tough cut of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinalry Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter or 2 tablespoons other fat
1 large onion, sliced
3 lbs beef brisket
salt and pepper, to taste
1 1/2 quarts sauerkraut
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk

Steps:

Melt fat in a large pan and brown onion; reduce heat.
Season meat with salt and pepper; add to pan.
Add sauerkraut and cover with boiling water.
Cook slowly for 2 hours or until meat is tender.
Make dumplings; sift flour baking powder and salt together.
Beat egg, add milk and stir into dry ingredients.
Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
Cook for 15 minutes without lifting the cover.

Nutrition Facts : Calories 963.6, Fat 66.6, SaturatedFat 27.8, Cholesterol 215.3, Sodium 1514.6, Carbohydrate 42.4, Fiber 5, Sugar 3.8, Protein 46.3

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