John Myers
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Filled Dumplings with Cranberries That Refine Every Meat Dish
The perfect filled dumplings with cranberries that refine every meat dish recipe with a picture and simple step-by-step instructions.
For the dumplings:
- 7 Waxy potatoes
- Sea-Salt
- 2 tbsp Potato starch
- 60 g Cranberries (dry)
For the ribs:
- 900 g Rib, fresh from the pork
- 2 Onion, diced
- 1 Garlic, finely chopped
- Sea salt fine
- Pepper from the grinder
- Freshly ground caraway seeds
- 3 Allspice grains
- 1 tsp Tomato paste concentrated three times
- 1 tsp Mustard
- 50 ml Sherry Amoroso Medium Sweet
- 150 ml Beef broth
- 3 tbsp Rapeseed oil neutral in smell and taste
- 1 tbsp Butter
- Pour boiling water over the cranberries and let them steep for about 10 minutes, then drain.
- Peel, wash and halve the potatoes. Put in a saucepan, cover with cold water and cook until cooked. Drain, – pass through a potato press into a bowl. Add salt and potato starch and mix well.
- Form nine dumplings out of the potato mixture, then press flat and fill with cranberries. Then shape it into a ball again.
- Bring the salt water to the boil, put in the dumplings and let simmer for about 10-15 minutes (the dumplings should no longer boil firmly) until they rise, stirring occasionally.
- Wash the ribs, pat dry, season with salt / pepper and divide. Heat the oil and butter in a pan. Let the ribs take on color all around.
- Put onions and cloves of garlic in the pan along with caraway seeds and fry with them. Deglaze with wine and pour on the broth (but, not all at once). Cover and let simmer slowly. Add tomato paste, allspice and mustard. Let it simmer slowly, turning occasionally.
- At the end of the cooking time, season to taste – if necessary, add seasoning. Arrange two portions of ribs with a lot of sauce and three dumplings on each plate. Today sauerkraut with cranberries is still served with it.
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