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Pork and Sauerkraut with Dumplings

  Put the pork in a 6-quart Dutch oven or heavy saucepan with a tight-fitting lid. Cover with the water and add the salt and pepper. Bring to a boil, reduce heat, and simmer about 2 hours until tender. Remove the pork and take the meat from the bone. Cut the meat in bite-size pieces and return to the liquid, together with the sauerkraut. Bring the liquid to a simmer. Drop the dumpling dough into the simmering liquid by table spoons. Immediately cover and simmer for 12 minutes, without lifting the lid. Remove the dumplings with a slotted spoon and set aside, while pouring the pork and sauerkraut into a deep platter or large serving dish. Arrange the dumplings on top, and serve at once.

Makes 8-10 servings

1 (4-pound) pork loin roast
3 quarts water
1 T. salt
freshly ground black pepper to taste
4 c. fresh, or canned sauerkraut, drained
Dumpling Dough:
2 c. all-purpose flour
1 tablespoon baking powder
1/4 t. salt
2 T. butter, at room temperature
1 c. milk

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