Pork and Dumplings

A flameproof casserole is useful for this type of dish. The ingredients can be browned a d casseroled in the one pan. A geeat starter to this would be a Vichysoisse soup.


  • 575 g lean boneless pork, cut into cubes
  • 25 g butter or margarine
  • 2 onions, chopped
  • 100 g no-need-to-soak dried apricots
  • 25 g plain flour
  • 600 ml chicken stock
  • 300 ml dry cider
  • Salt and pepper
  • 100 g self raiding flour
  • 1 tbsp chopped parsley
  • 50 g suet
  • 2 tbsp water


  • Halved orange slices
  • Rosemary sprigs

Cooking Process

1. Cook the pork cubes in the butter or margarine until golden, then transfer to a casserole.
2. Cook the onion in the remaining fat until soft and add to the casserole with the apricots.
3. Stir the flour into the fat in the pan and pour in the stock.
4. Bring to the boil and add to the casserole with the cider. Mix all the ingredients together, season, cover, and cook in a moderate oven for 2 hours.
5. Sift the flour and a pinch of salt into a bowl, add the parsley and suet and mix well.
6. Stir in the water and blend to make a soft dough.
7. Divide and roll into small balls on a lightly floured surface.
8. Add the dumplings to the casserole and cook for a further 30 minutes, or until the dumplings are cooked . Garnish as you wish.


Pork and Dumplings
Bon Apetite!



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Pork and Dumplings