John Myers
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Grammel Dumplings
The perfect grammel dumplings recipe with a picture and simple step-by-step instructions.
- 200 Lardospeck
- Potato Batter
Preface
- We got Lardospeck from Mangalitza pork as a gift – a hit in terms of taste but to be honest, to eat straight it was just too fat for me …. so what do we do with this delicacy? And because I’ve never made greens myself, I’ll try it now and make fine gruel dumplings out of it …
Make greaves
- Cut the lardo into small cubes – fry slowly in a tall saucepan (because it can splash) – when the greens have turned light brown, the lard is poured through a sieve into a bowl and chilled (tastes heavenly on fresh black bread!) – The grams are pressed through the potato press to get the excess fat out
and now the dumplings ..
- Prepare the potato dough, see my recipe: Potato dumplings without tedious kneading – pour the gammeln into the potato dough and close it – roll round dumplings and simmer in boiling salted water for 15-20 minutes (depends on the size of the dumplings and the thickness of the dough shell ) ……. the yield of gammeln was surprisingly low with 200 grams of Lardospeck, it was just enough for 2 dumplings, but they were delicious!
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