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Hungarian Pork and Pepper Dumplings


  • 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


  • 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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