Pork roast and potato dumplings recipe

Recipe for pork roast and potato dumplings in our easy pork recipes collection.

Recipe ingredients

• Dumplings:
  • 3 to 4 pounds starchy potatoes
  • 2 to 3 eggs
  • 1/2 to 1 cup all-purpose flour
  • Salt to taste
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped fresh parsley
• Pork roast:
  • Oil, for browning
  • Salt and pepper, to taste
  • Paprika, to taste
  • 1/2 to 1 pound coarsely chopped onions
  • 1 large carrot, peeled and cut into 3 inch lengths, optional
  • 2 chopped tomatoes, optional

How to make pork roast and potato dumplings

• In a large pot, boil potatoes in salted water with the skins on.
• Peel and put them through a ricer. If you don’t have a ricer, use the back of a spoon to smash potatoes through a sieve.
• Let cool completely. Refrigerate.
• The next day, set a large pot of salted water to boil.
• To the cooled, riced potatoes add eggs and 8 to 14 tablespoons of flour, depending on how starchy the potatoes are.
• Add salt, nutmeg and parsley.
• Using your hands, form potatoes into balls between the size of golf and tennis balls.
• Add the potato balls to the boiling water but do not let the water continue to boil.
• When they float to the top in 15 to 20 minutes, they are done.
• In a large, heavy pot, heat oil.
• Sprinkle the roast with salt, pepper and paprika. Brown quickly in oil.
• Add onions and brown them, too.
• Turn heat down to medium-low. Add a little water.
• A carrot and a couple of fresh tomatoes can also be added if desired.
• Cover and cook for 2 hours, turning occasionally.
• To make gravy, remove the roast and add a little water to the pan to deglaze it.
• Make gravy by adding a little flour or cornstarch to thicken the drippings.
• Serve dumplings and pork roast with a fresh butter lettuce salad, red cabbage or sauerkraut.

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