Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Flour |
| ½ teaspoon | Salt |
| 4 \N | Pork steaks; 1/2 inch thick |
| 3 tablespoons | Cooking oil |
| 2 mediums | Onions; thinly sliced |
| 1 cup | Water |
| 2 teaspoons | Chicken bouillon granules |
| 1½ teaspoon | Paprika |
| 4 quarts | Water |
| 1 pack | (12 oz) frozen shredded hash browns; thawed |
| 2 \N | Eggs |
| 2 tablespoons | Chopped fresh parsley OR |
| 2 teaspoons | Dried parsley flakes |
| 2¼ teaspoon | Salt |
| 1½ cup | Flour |
| 1⅜ teaspoon | Baking powder |
| ½ cup | Sour cream |
DUMPLINGS
Combine flour and salt, coat pork. Set remaining flour mixture aside. In a large skillet over medium heat, brown pork in oil for 8 minutes per side.
Remove pork and set aside. Saute onions in pan drippings for 2 minutes.
Stir in reserved flour mixture. Gradually stir in water, bouillon and paprika, bring to a boil. Return pork to skillet. Reduce heat, cover and simmer for 45 minutes or until pork is tender. Meanwhile, for dumplings, bring water to a boil in a large kettle. In a large bowl, combine hash browns, eggs, parsley and salt. Stir in flour and baking powder until mixture forms a soft dough. Turn dough onto a floured surface. With floured hands, shape dough in 1¾ in balls. Gently drop into boiling water.
Reduce heat, cover and simmer for 15-18 minutes or until dumplings are tender but firm. Remove with a slotted spoon to a serving platter. Remove pork to the platter, cover and keep warm. Stir sour cream into pan juices, heat through BUT DO NOT BOIL. Pour over dumplings and pork.
Recipe by: Country Pork-1996 TOH Publications Posted to TNT Recipes Digest, Vol 01, Nr 948 by LVFG53A@... (MRS IRA M DENNIS) on Jan 18, 1998