Pork, dumplings, very – Czech classics

Pepro, knedlo, zelo is a dish that, as it is served in the Czech Republic, is not found anywhere else in the world. Foreigners are fascinated by our Czech dumplings. Vepřo, knedlo, zelo is our national dish!

Ingredients:

1 kg pork roast (pork neck, plecko or lean belly) 1 pk large onion 1 tbsp lard cumin Water Salt For cabbage: 700 g of white cabbage 50 g of lard 10 g smooth flour 1 pk onions 1 tsp ground cumin water vinegar sugar salt For the bun: 380 g coarse flour 300 g milk 145 g of jam (rolls, lids) 10 g salt 8 g baking powder 1 pk eggs water to cook dumplings

Procedure:

Meat preparation:
1. Wash the meat, sprinkle with cumin, sprinkle with salt, put a tablespoon of lard in a baking dish, put the meat in, add a whole onion for colour
2. In an oven heated to 200 °C, bake until tender, basting continuously (for pork belly, when the meat is sufficiently cooked through, cut the skin with lard into squares to better burn the fat and make the meat more tasty, lean meat, on the contrary, more often pour the fat over the meat to prevent it from drying out)
3. Remove the baked meat, which takes about 2 hours, from the oven and cut it into portions on a cutting board, pour the baked juices into a saucepan, pour a little water into the baking dish, scrape off the baked juices with a knife, pour them into the fat and boil briefly
4. Serve the pork roast with dumplings and stewed white cabbage.

Preparation of dumplings:
1. Sift the flour with baking powder, set aside a small amount of flour to roll out the dumplings
2. Add a little salt, mix the eggs with a little lukewarm milk and the remaining milk and mix lightly until a dough is formed, into which mix the sliced bun
3. Cut the dumpling dough into parts, roll them into doughnuts about 5 cm in diameter and 20 cm long, place them in boiling, slightly salted water and cook for 20-25 minutes, after boiling lift the dumplings slightly so that they do not stick to the bottom and turn them occasionally
4. Remove the cooked dumplings and immediately pierce with a fork to let the steam escape.

Preparation of stewed cabbage:
1. Boil the cabbage in boiling water and let it drain
3. Fry finely chopped onion in hot lard, add ground cumin, salt and simmer until tender, stirring occasionally
4. Dust the cabbage with plain flour, simmer and then add sugar and vinegar to taste and simmer again for a while.

Recommendation:

In many variations, pork, knedlo, very in all Czech regions. In some places it is also served with potato dumplings or red cabbage. In Moravia, cabbage stew is made from fresh white cabbage sautéed in onion and bacon, thickened with flour.

Note:

Recipe and photo sent to us by Dalibor Marounek

dumplings