Mini dumplings with roast pork in malt beer sauce and red cabbage salad

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel or clean and wash the vegetables. Cut into large pieces. Peel and quarter the onion. Rub roast pork all around with salt and pepper. Put it on the fat pan of the oven, spread vegetables and onion around the meat. Cook the roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. After about 30 minutes of cooking time, gradually add 1 litre of water. Clean and wash the red cabbage and cut or slice into very fine strips.

2. 2

   Mix vinegar with some salt, pepper and sugar. Add to the cabbage, stir and let it stand. For the dumplings, wash 500 g potatoes and cook in boiling water for about 20 minutes. Fill a bowl half with water. Put a tea towel in it so that it hangs over the edge. Peel 700 g potatoes, wash them and grate them into the cloth. Squeeze the potatoes very well in the cloth, while collecting the potato water in the bowl. Put the water aside so that the potato starch can settle. Drain the cooked potatoes, rinse with cold water and peel. While still hot, press through a potato press to the grated potatoes. Carefully drain the potato water. Add 2 tablespoons starch and 1/2 - 1 teaspoon salt to the potato mixture and knead well. Bring plenty of water and salt to the boil, form a dumpling from the mixture and cook in lightly boiling water. If the dumpling falls apart, knead some more starch into the dough. Form about 20 small dumplings from the dough with moistened hands and let them simmer in the slightly boiling water for about 15 minutes. Take the roast out of the oven and keep it warm.

3. 3

   Drain the cooked potatoes, rinse with cold water and peel. While still hot, press through a potato press to the grated potatoes. Carefully drain the potato water. Add 2 tablespoons starch and 1/2 - 1 teaspoon salt to the potato mixture and knead well. Bring plenty of water and salt to the boil, form a dumpling from the mixture and cook in lightly boiling water. If the dumpling falls apart, knead some more starch into the dough. Form about 20 small dumplings from the dough with moistened hands and let them simmer in the slightly boiling water for about 15 minutes. Take the roast out of the oven and keep it warm. Pour frying stock through a sieve into a pot, add beer and bring to the boil. Thicken with sauce thickener. Wash and add the raisins. Season sauce with salt and pepper. Lift the dumplings out of the water with a skimmer and drain well. Mix oil into the coleslaw, cut the roast open. Arrange dumplings with roast, sauce and coleslaw on plates. Sprinkle with fried onions as desired

4. 4

   Pour frying stock through a sieve into a pot, add beer and bring to the boil. Thicken with sauce thickener. Wash and add the raisins. Season sauce with salt and pepper. Lift the dumplings out of the water with a skimmer and drain well. Mix oil into the coleslaw, cut the roast open. Arrange dumplings with roast, sauce and coleslaw on plates. Sprinkle with fried onions as desired

Nutrition Facts

KCAL
680 kcal

CARBS
67 g

FATS
15 g

PROTEINS
64 g