1 (2-pound) pork loin roast
1 1/2 quarts water
1 1/2 teaspoons salt
freshly ground black pepper to taste
2 cups fresh, or canned sauerkraut, drained
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
2 tablespoon butter, at room temperature
3/4 cup of milk
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.