Slovak Veprové knedlo zelo with Steamed Dumpling Dough

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 divide into small portions and shape into oval forms.
4. Place the dumplings in a large steamer basket over boiling water. Cover and steam for 15-18 minutes until the dough is fully cooked and firm.
5. In a separate pan, sauté the onion and caraway seeds, then add sauerkraut and cook until tender.
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.