2 lb. pork, cubed
1 1/2 lbs. sauerkraut
1/2 pt. sour cream
2 tbsp. oil
1 onion, minced
Salt and pepper to taste
Paprika (scant)

Brown onions in oil. Sprinkle pork with paprika, salt, and pepper. Add water or chicken bouillon to meat to prevent burning (about 1 1/2 cups). Cook over low heat until tender. Add drained, washed sauerkraut. Cook until kraut is browned. Add sour cream; heat thoroughly.

EGG DUMPLINGS:

3 eggs
1 tsp. salt
4 tbsp. water (or more)
2 c. flour

Beat eggs, water, and salt into flour until soft dough is formed. Drop by 1/2 tablespoon into boiling water which is salted. Boil 10 minutes. Add dumplings to meat and kraut mixture.