Try one of our delicious pork recipes
Pork Roast and Potato Dumplings
3 pounds starchy potatoes (3 to 4)
2 eggs (2 to 3)
1/2 cup all-purpose flour (1/2 to 1)
Salt to taste
1/4 teaspoon nutmeg
1/4 cup chopped fresh parsley
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). Also 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.
1 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)
In a large, heavy pot, heat oil. Sprinkle the roast with salt, pepper and
paprika, and 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 (optional), remove the roast and add a little water to the pan to
de-glaze it. Make gravy by adding a little flour or cornstarch to thicken the
Serve dumplings and pork roast with a fresh butter lettuce salad, red cabbage or
sauerkraut. Makes 8 servings.