Hungarian Pork and Pepper Dumplings
Recipe by James Reeson from Alive and Cooking
Ingredients
- 1 kg of minced pork
- 1 brown onion
- 2 tsp of smoked paprika
- 2 large potatoes
- 1 stick of celery
- 1 carrot
- 2 eggs (lighty beaten)
- 1/4 white cabbage
- 100g of Always Fresh piquillo peppers
- 2 eggs
- 100g of self-raising flour
- 100g of rice flour
- 2 ltr of mixed Vegeta Chicken stock
- 1/2 a cup of red wine
Method
- 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.
- Thoroughly mix contents with clean hands.
- Roll palm sized balls from the mix and place to the side.
- In a separate bowl mix a 100g of rice flour and 100g of self-raising flour.
- Blend 100g of piquillo peppers and 1 egg until very smooth.
- Add pepper mix to flour mix and stir through until it becomes a dough.
- With wet hands roll small sized dumpling from the mix.
- Lightly pan fry the meatballs in some olive oil and place them in a large baking tray.
- Place dumplings between meatballs.Pour red wine over dumplings and then add stock.
- Place in hot over at 250C for about 25-30 minutes uncovered.
- Serve with some greens and crusty bread.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
