Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Egg, well beaten
1 c Flour
1 1/2 tb Butter, melted
1/2 c Water
1/2 ts Salt
1 ds Nutmeg
5 ea Pig's knuckles
2 1/2 lb Sauerkraut

Clean, scrape and wash thoroughly the pig's knuckles. Combine with the
sauerkraut and cover with cold water. Cook slowly until the knuckles
are tender. To the beaten egg, add the melted butter and water. Sift
the flour, salt and nutmeg together and combine with egg mixture.
Beat thoroughly. If necessary, add more flour to make batter stiff
enough to drop from spoon. 20 minutes before serving drop the batter
by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as
soon as dumplings are cooked. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.

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