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Posts Tagged ‘dumplings’

  1. Pork Shoulder with Cherry Sauce and Bavarian Semmelknödeln (Dumplings) Recipe

    August 3, 2012 by Varga László

    Ingredients (3-4 servings):

    • about 1 kg of pork shouulder
    • salt and pepper to taste
    • a few sage leaves
    • a cup of red wine

    For the Semmelknödeln (dumplings)

    • 4 stale bread rolls
    • salt and pepper to taste
    • 250 ml milk
    • 2 tablespoons flour
    • 1 onion
    • 4 tablespoons butter 200 ml cream
    • 3 tablespoons chopped fresh parsley
    • 2 small eggs

    For the cherrie sauce:

    • about 1/2 kg of fresh cherries
    • about a cup of water
    • 1-2 tablespoons honey
    • a pinch of cinnamon
    • 1 tablespoon cornstarch

     

    Preparation method:

    1. Slice the pork shoulder  into 1 cm slices.
    2. Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
    3. Let the pork marinade for 2-3 hours or best, overnight.
    4. Melt a bit o butter in a frying pan and fry the pork slices on bouth sides for 2-3 minutes.

    For the Semmelknödeln (dumplings):

    1. Cut the bread rolls  into cubes and salt them lightly.
    2. Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
    3. Peel the onion and chop it finely.
    4. Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
    5. Add the sauted onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
    6. In a saucepan, bring plenty of salted water to a boil.
    7. Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall appart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes.If the test dumpling falls apart, knead a bit of flour in the dough.

    For the cherry sauce:

    1. Wash and stone the cherries.
    2. Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
    3. Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
    4. In a separate cup mix thoroughly  together 1 tablespoon cornstarch with about a quarter cup of cold water.
    5. Add it  to the cherry pot and simmer further for a 2 minute or util the sauce thickens.
    Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.


  2. Liver Dumplings Soup – Hungarian Recipe (Májgombócleves)

    March 16, 2012 by Varga László


    Ingredients (4 persons)

    • 150 grams chicken liver
    • 2 tablespoons bread crumbs
    • 1 egg
    • 1 tablespoon marjoram
    • salt
    • pepper
    • 1 tablespoon butter
    • 1 onion
    • 200 g carrots
    • 1 medium turnip
    • 100 grams celery
    • 200 — 300 grams chicken bonier – skinier parts , the leftovers from other dishes
    • a few leaves parsley

     

    Preparation method

    1. With a kitchen hatchet or knife chop the livers.
    2. Mix the livers with egg, bread crumbs, marjoram, salt and pepper.
    3. In a big pot make a stock with the chicken parts, parsley leaves, turnip and celery.
    4. Dice the onion and carrots.
    5. Heat the butter in a skillet and fry golden-brown the finely chopped onion, then add the diced carrots,  fry for a few minutes.
    6. When the meat from the stock is tender, remove the chicken and vegetables from the stock, add to the pot the fried onion and carrots mixture and cook for 10-15 minutes.
    7. With a wet hand form smaller balls from the liver mixture.
    8. Add the liver balls to the stock and cook for 10 minutes.