| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Dumplings | 4 | Servings | |
INGREDIENTS
| 3 | tb | Flour |
| 1/2 | ts | Salt |
| 4 | Pork steaks; 1/2 inch thick | |
| 3 | tb | Cooking oil |
| 2 | md | Onions; thinly sliced |
| 1 | c | Water |
| 2 | ts | Chicken bouillon granules |
| 1 1/2 | ts | Paprika |
| 4 | qt | Water |
| 1 | pk | (12 oz) frozen shredded hash browns; thawed |
| 2 | Eggs | |
| 2 | tb | Chopped fresh parsley OR |
| 2 | ts | Dried parsley flakes |
| 2 1/4 | ts | Salt |
| 1 1/2 | c | Flour |
| 1 3/8 | ts | Baking powder |
| 1/2 | c | Sour cream |
INSTRUCTIONS
DUMPLINGS Combine flour and salt, coat pork. Set remaining flour mixture aside. In a large skillet over medium heat, brown pork in oil for 8 minutes per side. Remove pork and set aside. Saute onions in pan drippings for 2 minutes. Stir in reserved flour mixture. Gradually stir in water, bouillon and paprika, bring to a boil. Return pork to skillet. Reduce heat, cover and simmer for 45 minutes or until pork is tender. Meanwhile, for dumplings, bring water to a boil in a large kettle. In a large bowl, combine hash browns, eggs, parsley and salt. Stir in flour and baking powder until mixture forms a soft dough. Turn dough onto a floured surface. With floured hands, shape dough in 1 3/4 in balls. Gently drop into boiling water. Reduce heat, cover and simmer for 15-18 minutes or until dumplings are tender but firm. Remove with a slotted spoon to a serving platter. Remove pork to the platter, cover and keep warm. Stir sour cream into pan juices, heat through BUT DO NOT BOIL. Pour over dumplings and pork. Recipe by: Country Pork-1996 TOH Publications Posted to TNT Recipes Digest, Vol 01, Nr 948 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 18, 1998
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