Brisket of beef with sauerkraut and dumplings

3 lb Beef brisket
  1 1/2 qt Sauerkraut
      1 ea Onion, sliced
      2 T  Shortening
      1 x  Salt & pepper
      1 x  *dumpling dough
 
  Melt the shortening in a large pan and brown the onion. Then add the
  meat which has been well-seasoned with the salt & pepper. Add the
  sauerkraut and cover with boiling water. Cook slowly for 2 hours or
  until meat is tender. Make recipe of Dumplings #1. Cut the dough in
  squares and place on top of meat and sauerkraut. Cover the pan tightly
  and cook for 25 minutes. Serve immediately.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.