Schmausimausi's pork pepper with vegetable dumplings

Ingredients for 4 servings:

• 1,000 g pork goulash (bite-sized pieces)
• 125 g streaky bacon (cut into thin slices)
• 2 large onions (diced)
• 2 bay leaves
• 10 peppercorns
• 4 juniper berries
• 1 pepper (fresh or dried)
• 750 ml water (hot)
• 100 ml cream
• Salt and pepper, flour, oil
• 1 pack of dumpling dough (from the refrigerated counter or homemade)
• 2 carrots (finely grated)
• 1 stalk(s) leek, (cut into small rings)
• 100 g cheese, medium-aged Gouda (finely grated)
• 1 tbsp parsley (chopped)
• potato flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat oil in a casserole dish. Brown the meat, then add the bacon and onions and brown lightly. Season sparingly with salt and pepper. Deglaze with hot water. Add the bay leaves, juniper berries, peppercorns, and chili peppers. A little tip from me: I put all the spices, except for the chili peppers, in a tea strainer, so I don’t have to remove the individual seeds at the end of the cooking time. Cover the goulash and simmer over medium heat for about an hour. Taste the sauce halfway through the cooking time. If it tastes too spicy, remove the chili peppers. Meanwhile, blanch the prepared vegetables in boiling salted water for 1-2 minutes. Drain well in a colander, pressing out any remaining liquid with your hands. Place the dumpling dough, vegetables, and grated cheese in a bowl. Add 2-3 tablespoons of potato flour and knead well. Using moistened hands, form the mixture into about 8 dumplings. Bring salted water to a boil, add the dumplings, and simmer over low heat for about 20 minutes. Remove the spices from the goulash. Carefully mix 2 tablespoons of flour with the cream until smooth and add to the boiling sauce. Finally, season with salt and pepper. Remove the dumplings from the pot with a slotted spoon, arrange on a large platter, and sprinkle with chopped parsley. Serve immediately with the hot pork pepper.