I wanted to share a recipe from my Dad's heritage with my daughter and her boyfriend, realizing as she approaches her 30th birthday that I've never made this for her! So, it was pork, dumplings and cooked cabbage. A true Czech Sunday dinner for us growing up.
As for the pork....Frankly, our pork roasts were never my favorite. They always seemed really dry. I tried a stuffed pork loin for my dinner. It was better, but not great. The bonus was having lots of additional stuffing as a side....and who doesn't love stuffing?
You need a very large pot for the dumplings. After the water begins a rolling boil, they take about 20-30 minutes. My favorite part of this dinner was watching my Grandmother slice them with a length of thread. I do the very same thing, since it works like a charm! Slide it underneath the dumpling, bring the lengths up each side and criss cross them while pulling down.
2½ cups flour
2 tsp. baking powder
½ tsp. salt
1 cup milk
3 slices of bread, cut into cubes (original recipe calls for white bread)
Sift flour, baking powder and salt into a medium size bowl. Beat eggs, add to milk. Make a well in the dry ingredients and add the milk mixture. Mix well by hand; using a wooden spoon, or even your hands,
Add the bread cubes once the mixture has come together. Form either one large or two smaller spheres using a lightly floured surface to bring them together.
Cook for 20-30 minutes in boiling water.
In case you're wondering how my daughter enjoyed the meal. She ate it....I don't really see her requesting it again, but her boyfriend had two full helpings of everything. I love the way that man enjoys a meal! It makes all the effort worth it. And, I will tell you, this is a significant effort. My husband commented how the prep was much like a full out Thanksgiving dinner. And, there are a whole lot of dishes/pots/pans to clean up too!
For me, I enjoyed it....I've realized I'm just not a huge pork roast fan. It brought back wonderful memories for me and a little heartache as well, since my parents and grandparents have all passed....but it's another reason why I like to share these meals, and the stories I shared at the dinner table. I want to be sure our family heritage is passed along to the grandkids.