Pigs Knuckles Sauerkraut And Biscuit Dumplings
|Pigs' knuckles||3 Pound|
|Water||6 Cup (96 tbs)|
|Caraway seeds||2 Tablespoon|
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
Put pigs' knuckles, sauerkraut, and water in kettle; cover and simmer for 3 1/2 hours, or until meat is tender.
Add caraway seeds and salt to taste.
To prepare dumplings: Sift flour, baking powder, and 1/2 teaspoon salt.
Cut in shortening.
Stir in milk.
Drop dumpling batter by tablespoonfuls into kettle.
Cover and steam for 12 to 15 minutes without removing cover.