Country Dumpling Dinner

• 4 pounds pork ribs
• 1 x salt and black pepper
• 2 tablespoons vegetable shortening
• 11 ounces sauerkraut
• 1 teaspoon caraway seeds
• 1 1/4 cups evaporated milk
• 1/4 cup potatoes, instant
• 1 each eggs slightly beaten
• 1 1/2 cups flour, all-purpose sifted
• 1 tablespoon baking powder

1. Cut ribs into serving portions; season with salt and pepper to taste.
2. Melt shortening in large kettle.
3. Add ribs, cook until lightly browned on all sides.
4. Add 1 quart water, 1 teaspoon salt and 1/4 teaspoon pepper.
5. Bring to boil, cover.
6. Reduce heat; simmer for 1 hour.
7. Add sauerkraut and caraway seed.
8. Simmer for 30 minutes longer.
9. Mix 1/2 cup water and 1/2 cup evaporated milk in medium saucepan.
10. Bring to a boil, stir in instant potatoes.
11. Remove from heat; beat in egg and remaining milk.
12. Sift flour, 1 teaspoon salt and baking powder together.
13. Add to potato mixture, stirring to blend well.
14. Drop dumplings by tablespoons onto boiling sauerkraut.
15. Cook over moderate heat for 5 minutes.
16. Cover, cook for 10 minutes longer.
17. Serve.

pork ribs, salt, vegetable shortening, sauerkraut, caraway seeds, milk, potatoes, eggs, flour, baking powder

Taken from recipeland.com/recipe/v/country-dumpling-dinner-34166 (may not work)