Roast Pork with Potato Dumplings
This is one of my all-time favorite comfort foods. It reminds me very much of
my Chicago days.
- 3 to 4 pounds starchy potatoes
- 2 to 3 eggs
- 1/2 to 1 cup all-purpose flour
- Sea and or kosher salt, to taste
- 1/4 teaspoon
- 1/4 cup chopped fresh parsley
- 1 pork roast
- Oil (for browning)
- Salt and
pepper, to taste
- Paprika, to taste
- 1/2 to 1 pound coarsely chopped onions
- 1 large carrot, peeled and cut into 3-inch lengths
- 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.
- The next day, about 30 minutes before the roast is finished, set a large
pot of salted water to boil.
- 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
- 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.
- 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,
- 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.
- Serve dumplings and pork roast with red cabbage or sauerkraut.
Yield: 8 servings
From the kitchen of Linda Ann Jolly.