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James Reeson

Hungarian Pork and Pepper Dumplings


Ingredients

Method

  1. Finely dice onion, celery and cabbage and place in a large mixing bowl with minced pork. Grate carrot and potatoes into bowl with the smoked paprika and 2 eggs.
  2. Thoroughly mix contents with clean hands.
  3. Roll palm sized balls from the mix and place to the side.
  4. In a separate bowl mix a 100g of rice flour and 100g of self-raising flour.
  5. Blend 100g of piquillo peppers and 1 egg until very smooth.
  6. Add pepper mix to flour mix and stir through until it becomes a dough.
  7. With wet hands roll small sized dumpling from the mix.
  8. Lightly pan fry the meatballs in some olive oil and place them in a large baking tray.
  9. Place dumplings between meatballs.Pour red wine over dumplings and then add stock.
  10. Place in hot over at 250C for about 25-30 minutes uncovered.
  11. Serve with some greens and crusty bread.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

5

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