Pork Knuckles With Sauerkraut And Dumplings - cooking recipe

Ingredients

5 pork knuckles or 5 pork hocks
1 quart sauerkraut
water
Dumplings
1 egg, well beaten
1 1/2 tablespoons butter, melted
1/2 cup water
1 cup flour
1/2 teaspoon salt
1 dash nutmeg

Preparation

Clean pork knuckles, scrape and wash thoroughly.
Combine with sauerkraut and cover with cold water.
Cook slowly until knuckles are tender.
Add melted butter to beaten egg and water.
Sift dry ingredients together and combine with egg mixture; beat thoroughly.
If necessary, add more flour to make a stiff enough batter to drop from a spoon.
Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
Cover tightly and cook for 20 to 25 minutes.