| 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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