The pork and sauerkraut part of Betsy's recipe is great! If you have the time to make them, the traditional & delicious dumplings are potato dumplings.

AUTHENTIC POTATO DUMPLINGS, PORK AND SAUERKRAUT

Brown the pork butt a bit or whatever cut of pork you prefer. Add a few tablespoons of caraway seeds (this cuts down on the gassiness of the kraut). Place in slow cooker with half of the sauerkraut, juice and all and add water to cover.

Cook for 8 to 10 hours.

Boil 4 or 5 medium potatoes (depending on how many people you plan to serve. Let cool. Peel potatoes. Grate potatoes on the side where you grate cheese, the large cheese grating side into a bowl.

Slightly beat with a whisk 4 eggs. Add 1 cup of flour. Mix all ingredients well with a spoon. Dumplings should hold together well. If too moist add more flour, if too dry, more eggs. I also add black pepper to my dumplings. When you are able to form dumplings into balls you have the right consistency. Dumplings can be whatever size you wish, I like mine the size of a small potato.

Add the remainder of sauerkraut to the crock pot and include the juice that comes with it. (I prefer the crisp kraut in the bag found in the refrigerated part of the grocery store). I also do not cook the kraut for hours because it loses some of it's crispness, becomes mushy.

If there is enough liquid on top drop dumplings on top of pork and sauerkraut. Add a little hot water if there is not an inch or so of liquid above the pork. Place lid back on crock pot and let dumplings cook for 15 to 20 minutes. Then use a slotted spoon to turn each dumpling over and allow to cook for same amount of time.

Serve with Rye or Pumpernickel bread and beer if you like.

This recipe was passed down from my great Grandmother (who was German). It delicious, if you try it I hope you love it as much as me & my family do!