Spareribs Sauerkraut With Dumplings
|Spareribs||4 Pound, cut into pieces|
|Sauerkraut||58 Ounce (2 Cans Of No. 2 1/2 Size)|
|Water||2 Cup (32 tbs)|
|Flour||2 Cup (32 tbs), sifted|
|Baking powder||4 Teaspoon|
|Eggs||2 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, finely chopped|
Brown spare ribs thoroughly in Dutch Oven Roaster over medium-high heat, browning as many as cover the bottom of the roaster at one time.
Drain excess fat.
Add sauerkraut and water.
Cover and simmer over low heat about 1 hour until spare ribs are tender.
Meanwhile mix dumplings.
Sift flour, baking powder and salt.
Break 2 eggs into a cup measure.
Add 1/2 cup milk or more to make 1 cup.
Beat eggs and milk thoroughly.
Add liquid and parsley to the flour mixture and stir until smooth and stiff.
Drop by spoonfuls over steaming hot spare ribs and sauerkraut.
Allow to steam over low heat for 10 minutes.
Do not lift cover.