Broccoli pan with smoked pork

Ingredients for 3 servings:

• 1 pack of dumplings (mini dumplings), 20 pieces, ready in 7 minutes
• 500 g broccoli
• 2 medium-sized carrots
• 250 g smoked pork chops, boned
• 2 tbsp oil
• 1 tsp vegetable broth, instant
• Salt and pepper, white
• some marjoram, dried or fresh
• some parsley, dried or fresh
• 100 g whipped cream
• 1 tbsp sauce thickener, light

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil about 1 1/2 liters of water and boil the mini dumplings for about 7 minutes until bubbling, then remove. Clean and wash the broccoli and cut into florets. Peel and wash the carrots and cut into pieces. Roughly dice the smoked pork. Heat the oil in a pan, fry the dumplings, and remove. Brown the smoked pork on all sides in the frying fat. Add the carrots and broccoli. Pour in 250 ml of water, bring to a boil, stir in the vegetable stock. Bring to a boil, simmer for about 5 minutes, and season with salt and pepper. Wash, pick, and chop the herbs. Add the dumplings and cream to the pan. Bring to a boil. Then stir in the sauce thickener, bring back to a boil, and season to taste. Finally, fold in the herbs.