Czech Vepřo knedlo zelo

Method

1. Preheat oven to 375°F (190°C).
2. Season the pork roast with salt and pepper, then roast until tender and golden brown, about 1.5 to 2 hours.
3. While the pork roasts, prepare the dumplings: in a bowl, mix flour, baking powder, and salt. Add milk, egg, and sour cream, stirring until a soft dough forms. Knead briefly, then roll into small balls.
4. In a separate pan, sauté the onion and caraway seeds, then add sauerkraut and cook until tender.
5. Cook the dumplings in boiling salted water for 10-12 minutes until they float to the surface.
6. Serve the pork with dumplings and sauerkraut.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.