in Germany

Wedges and spirgel like grandma's

updated

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Ingredients for 4 servings:

  • 750 g dumpling dough, half and half, from the refrigerated section
  • 4 slice(s) pork belly, fresh
  • 3 large onions, sliced
  • 3 tbsp lard
  • 5 liters of salt water
  • n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

East Prussian dish, but prepared a little easier

Bring the water to a boil. Use a spoon to cut or form long (wedge) or small dumplings from the dough. Let them simmer in the boiling water for about 10 minutes until cooked through. Drain the dumplings well. Heat the lard in a large pan and fry the pork belly (spirgel) and then the sliced ​​onions until crispy, then set both aside. Now fry the dumplings in the pan. Finally, add the spirgel and the onions. Serve hot and add salt at the table. Tip: You can also make this dish with gnocchi from the refrigerated section.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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