Pork roast and potato dumplings
Pork roast and potato dumplings recipe in the pork category
Recipe ingredients:
- Dumplings:
- 3 to 4 pounds starchy potatoes
- 2 to 3 eggs
- 1/2 to 1 cup all-purpose flour
- Salt to taste
- 1/4 teaspoon nutmeg
- 1/4 cup chopped fresh parsley
- Pork roast:
- Oil, for browning
- Salt and pepper, to taste
- Paprika, to taste
- 1/2 to 1 pound coarsely chopped onions
- 1 large carrot, peeled and cut into 3 inch lengths, optional
- 2 chopped tomatoes, optional
Recipe method:
- In a large pot, boil potatoes in salted water with the skins on.
- Peel and put them through a ricer. If you don’t have a ricer, use the back of a spoon to smash potatoes through a sieve.
- Let cool completely. Refrigerate.
- The next day, set a large pot of salted water to boil.
- To the cooled, riced potatoes add eggs and 8 to 14 tablespoons of flour, depending on how starchy the potatoes are.
- Add salt, nutmeg and parsley.
- Using your hands, form potatoes into balls between the size of golf and tennis balls.
- Add the potato balls to the boiling water but do not let the water continue to boil.
- When they float to the top in 15 to 20 minutes, they are done.
- In a large, heavy pot, heat oil.
- Sprinkle the roast with salt, pepper and paprika. Brown quickly in oil.
- Add onions and brown them, too.
- Turn heat down to medium-low. Add a little water.
- A carrot and a couple of fresh tomatoes can also be added if desired.
- Cover and cook for 2 hours, turning occasionally.
- To make gravy, remove the roast and add a little water to the pan to deglaze it.
- Make gravy by adding a little flour or cornstarch to thicken the drippings.
- Serve dumplings and pork roast with a fresh butter lettuce salad, red cabbage or sauerkraut.
Tags: roast, potato, dumplings, recipe, pork, recipes, cooking