Grammie’s Pork and Dumplings

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If ever there was a time where I could be converted back to a carnivore again, it would be by this recipe. Oh my! Most of my family just loves this dish that my grandmother makes. She will make an enormous casserole dish of this when she cooks for us. By the end of the meal, we go into a starch coma, and practically feel like we will burst at the seams! Please note that this recipe is very vague because really, there is no recipe. My grandmother doesn’t measure anything and it is complete when it tastes right to her. This is all I could get.

Pork and Dumplings

Serves 6

3-4 lb. Pork loin
1 tbsp. olive oil
6 potatoes peeled
2 tbsp. beef boullion granuals
Salt
Flour

Dice pork and brown in a pan with olive oil. Puree the peeled potatoes in a food processor. Add salt and flour to the puree, mixing with a fork just until the mixture forms a stiff consistency. Bring a large pot of water to a boil. Take potato mixture and using a spoon, cut off pieces of dough, about the size of a quarter, and put into boiling water. When the dumplings begin to float, take them out using a slotted spoon. Add the bouillon granuals to the pork in the pan and mix. Add a ladle full of potato liquid from the pot to the pork to create a gravy. Continue to add the liquid until the gravy thickens. Add in the dumplings. Add in more bouillon to taste. Serve immediately.