Schmausimausi`s Pork Pepper with Vegetable Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 pork oulash (bite-sized pieces)
- 125 g bacon, mixed (cut into fine thin slices)
- 2 large onions, (diced)
- 2 bay leaves
- 10 grains pepper
- 4 juniper berries
- 1 pepperoni, (fresh or dried)
- 750 ml water, (hot)
- 100 ml cream
- Salt and pepper, flour, oil
For the dumplings:
- 1 pack dough, dumpling dough (from the refrigerated counter or homemade)
- 2 carrot (s), (finely grated)
- 1 leek (cut into small rings)
- 100 g cheese, medium-aed Gouda cheese (finely rated)
- 1 tablespoon parsley, (chopped)
- potato flour
Print Recipe
Pin Recipe Instructions
- Heat the oil in a casserole.
- Fry the meat, then add the bacon and onions and brown lightly. Salt sparingly, but season well with pepper. Deglaze with hot water. Add the bay leaves, juniper berries, peppercorns and hot peppers.
- A little tip from me: I put the spices, apart from the peppers, in a tea infuser, so I save myself the laborious removal of the individual grains at the end of the cooking time.
- Cover and let the goulash stew for about an hour over medium heat.
- Try the sauce halfway through the cooking time. If it tastes too hot, remove the peppers.
- In the meantime, blanch the prepared vegetables in boiling salted water for 1-2 minutes. Drain well on a kitchen sieve, squeeze out the remaining liquid with your hands.
- Put the dumpling dough, vegetables and grated cheese in a bowl. Add 2-3 tablespoons of potato flour and knead well. Shape approx. 8 dumplings from the mixture with moistened hands. Bring salted water to the boil, place the dumplings in it and let it steep for about 20 minutes over low heat.
- Remove the spices from the goulash.
- Carefully stir 2 tablespoons of flour with the cream until smooth and add to the boiling sauce.
- Finally, add salt and pepper to taste.
- Take the dumplings out of the pot with a slotted spoon, arrange on a large plate and sprinkle with the chopped parsley. Serve immediately with the hot pork pepper.
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