Swabian Hefeknödel with Braised Pork

Method

1. In a bowl, mix flour and yeast. Add warm milk, egg, and sour cream. Knead until smooth. Let rise for 1 hour.
2. In a large pot, brown the pork shoulder. Add chopped onion and garlic. Cook until browned.
3. Stir in chicken broth, caraway seeds, and seasonings. Simmer for 2 hours.
4. While the pork simmers, shape the dough into small dumplings. Boil in salted water until they float.
5. Serve the dumplings with the braised pork.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.