This is delicious!! It's basic, simple and so very, very tasty! The dumplings took some time, but I'd definitely make it again and again!
Video to come!
Prep Time: 60-120 minutes
Serves: 6-8
Ingredients:
Soup:
- 6-7 (about 2.5 pounds) large potatoes peeled cut into 1" cubes (speeds cooking time) *SAVE WATER FOR SOUP BROTH
- 3 tbsp lard or olive oil
- 1 large onion chopped
- 2 large carrots thinly sliced
- 1 large parsnip thinly sliced
- 1 small tomato finely chopped
- 1 hot pepper finely chopped
- 7-8 slices of bacon (alt: sausage, smoke ham)
- 1/4 cup paprika
- 2 tbsp hot pepper flakes
- 1 tsp black pepper
- 1 tbsp parsley
- 1 tsp salt
- 2 L broth (from cooking the potatos)
Dumplings:
- 2 cups flour
- 1 egg
- 1 tsp salt
- 1 tbsp sunflower oil
- 2.5 lbs or 6 large potatoes
Method:
- Put cut potato into large pot with about 2 liters of water & 1 tsp salt.
- Bring to a boil then reduce heat. Cook until potatoes are tender (when poked with a fork, they fall off the fork)
- In another pot or frying pan fry cut up bacon until browned.
- Add to bacon; lard, chopped onion, sliced carrots, sliced parsnip, tomato and hot pepper. Cover and sweat until all are tender.
- Next, add paprika, black pepper, pepper flakes and parsley. Stir gently to mix.
- Remove from heat and set aside.
- When potato is cooked (about 20 minutes) use slotted spoon to remove them to large bowl, saving the potato cooking water.
- Add the vegetable mixture to the saved potato water. Add about 1 litre more of water. Bring to boil and then let simmer (slow boil).
- Mash the potatoes.
- Once potatoes are cooled, add the flour, eggs, salt and oil, knead to make dough.
- Shape dough into little balls or dumplings 1.5 to 2 cm in diameter (size of your thumb nail). I wasn't sure about the consistency of the dough. Mine was rather sticky so I dusted my hands with flour to help with the dumpling rolling.
- Drop into soup and cook 6-7 minutes.
Download recipe here:
