Main Meal Recipes > Pork with Herb Dumplings

How to make pork with herb dumplings:
Dumplings with a savory twist and pork with its natural accompaniment, cider! Try this dish with rhubarb cream pie.


4 cups tightly packed, diced lean pork
2 onions, peeled and chopped,
1/2 cup no soak dried apricots, chopped
2 level tablespoons butter
1 heaped tablespoon flour
1 pint chicken stock
1/2 pint dried cider

for dumplings:
1/2 cup flour
1 teaspoon baking powder
1/2 cup suet
cold water to mix
1 tablespoon chopped fresh parsley
(see measure conversions for more information)


- Melt the butter in a pan.
- Cook the pork until lightly browned.
- Transfer the meat to a casserole dish.
- Cook the onions in the fat left in the pan.
- Add the flour to the onions.
- Stir in the stock and apricots.
- Bring the stock mixture to the boil.
- Pour this over the pork in the casserole dish.
- Add the cider to the casserole dish.
- Season and cook for 2 hours in a moderate oven.

to make dumplings:
- Mix the dry ingredients and parsley together.
- Make to a stiff dough with a little water.
- Mould into bite size balls with your hands.
- Add to casserole 30 minutes before meat is ready.