Print Recipe

Roast Pork with Potato Dumplings

Roast Pork with Potato Dumplings

This is one of my all-time favorite comfort foods. Every time I make it, it reminds me very much of my Chicago days.



Pork Roast


  1. 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.
  2. Refrigerate.
  3. The next day, about 30 minutes before the roast is finished, set a large pot of salted water to boil.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve dumplings and pork roast with red cabbage or sauerkraut.

Yield: 8 servings

From the kitchen of Linda Ann Jolly.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.