Stuffed rib roast with green dumplings

Name: Stuffed rib roast with green dumplings
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 5
Ingredients: 1.5 kg floury potatoes; 1 kg carcass of pork; 1 collar chives, 3 stems of parsley; 5 medium-sized onions; 30 g fat smoked bacon; 250 g pork fat, 1 egg, salt, pepper; 1 bay leaf, 6 juniper berries; 2 discs Toast, 1 tablespoon butter; 1-2 TABLESPOONS potato starch, 2 tsp. flour; 75 g Whipped cream, wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 5

1.5 kg floury potatoes
1 kg carcass of pork
1 collar chives, 3 stems of parsley
5 medium-sized onions
30 g fat smoked bacon
250 g pork fat, 1 egg, salt, pepper
1 bay leaf, 6 juniper berries
2 discs Toast, 1 tablespoon butter
1-2 TABLESPOONS potato starch, 2 tsp. flour
75 g Whipped cream, wooden skewers

Directions

1
Wash 500 g potatoes and cook for about 20 minutes. Quench, peel and let cool down for at least 4 hours
2
Wash the meat, dab dry and cut a deep pocket into it. Wash and chop the herbs. Peel 1 onion. Chop onion and bacon finely. Knead with ground pork, egg, salt and pepper. Fill into the pocket, pin it up
3
Peel 4 onions, cut in half. Fry the roast, onions, bay leaf and juniper on the fat pan in a hot oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 2 hours. Gradually add approx. 1/2-3/4 l water
4
Peel and wash 1 kg potatoes. Rub on a damp kitchen towel and squeeze out well. Collect the potato water and put aside until the starch has settled. Dice bread. Roast in hot fat
5
Press the cooked potatoes through. Knead with grated potatoes, approx. 3 tbsp. starch and salt. Form about 12 dumplings, pressing a few bread cubes each into the middle. Let it simmer in plenty of boiling salt water for about 20 minutes
6
Keep the roast warm. Loosen the roast, pass through a sieve. Boil up with approx. 100 ml water. Mix flour and cream, thicken sauce with it, season to taste. Served with: green salad