Summary

Ingredients

• 750 g dumplin douh, half and half, from the refrierated shelf
• 4 slices pork belly, fresh
• 3 large onions, sliced
• 3 tablespoon lard
• 5 liters salt water
• salt

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Instructions

1. Bring the water to the boil. Use a spoon to cut or shape long (wedge) or small dumplings from the dough. Let simmer in boiling water for about 10 minutes. Then drain the wedges well.
2. Heat the lard in a large pan and fry the pork belly (spiral) and then the onions cut into rings until crispy, then set both aside.
3. Now fry the wedges in the pan. Finally add the spirals and onions. Serve hot and season with salt at the table.
4. Tip: You can also prepare the dish with gnocchi from the cooling shelf.