Title: Paprika Pork with Dumplings
Categories: Dumplings
Yield: 4 Servings

3 tb Flour
1/2 ts Salt
4 Pork steaks; 1/2 inch thick
3 tb Cooking oil
2 md Onions; thinly sliced
1 c Water
2 ts Chicken bouillon granules
1 1/2 ts Paprika

---------------------------------DUMPLINGS---------------------------------
4 qt Water
1 pk (12 oz) frozen shredded hash
-browns; thawed
2 Eggs
2 tb Chopped fresh parsley OR
2 ts Dried parsley flakes
2 1/4 ts Salt
1 1/2 c Flour
1 3/8 ts Baking powder
1/2 c Sour cream

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 1 3/4 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@prodigy.com (MRS
IRA M DENNIS) on Jan 18, 1998