This is one of my all-time favorite comfort foods. It reminds me very much of my Chicago days.
3 to 4 pounds starchy potatoes
2 to 3 eggs
1/2 to 1 cup all-purpose flour
Sea and or kosher salt, to taste
1/4 teaspoon nutmeg
1/4 cup chopped fresh parsley
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
Dumplings: 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.
The next day, about 30 minutes before the roast is finished, 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.
Pork Roast: 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. Add a little flour or cornstarch to thicken the drippings.
Serve dumplings and pork roast with red cabbage or sauerkraut.
Yield: 8 servings
From the kitchen of Linda Ann Jolly.
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