Paprika Pork With Dumplings Recipe

Name: Paprika Pork With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 4 pork steaks (1/2 inch thick); 3 tablespoons vegetable oil; 2 medium onions, thinly sliced; 1 cup water; 2 teaspoons chicken bouillon granules; 1-1/2 teaspoons paprika; 4 quarts water; 1 package (12 ounces) frozen shredded hash browns, thawed; 2 large eggs; 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes; 2-1/4 teaspoons salt; 1-1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/2 cup sour cream

Servings: persons

3 tablespoons all-purpose flour
1/2 teaspoon salt
4 pork steaks (1/2 inch thick)
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1 cup water
2 teaspoons chicken bouillon granules
1-1/2 teaspoons paprika
4 quarts water
1 package (12 ounces) frozen shredded hash browns, thawed
2 large eggs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
2-1/4 teaspoons salt
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 cup sour cream

1
Combine flour and salt; coat pork. Set remaining flour mixture aside. In a large skillet over medium heat, brown pork in oil for 8 minutes per side. Remove pork and set aside. Saute onions in pan drippings for 2 minutes. Stir in reserved flour mixture. Gradually stir in water, bouillon and paprika; bring to a boil. Return pork to skillet. Reduce heat; cover and simmer for 45 minutes or until pork is tender.
2
Meanwhile, for dumplings, bring water to a boil in a large kettle.
3
In a large bowl, combine hash browns, eggs, parsley and salt. Stir in flour and baking powder until mixture forms a soft dough. Turn dough onto a floured surface. With floured hands, shape dough into 1-3/4-in. balls; gently drop into boiling water. Reduce heat; cover and simmer for 15-18 minutes or until dumplings are tender but firm. Remove with a slotted spoon to a serving platter.
4
Remove pork to the platter; cover and keep warm. Stir sour cream into pan juices; heat through but do not boil. Pour over dumplings and pork.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, 1/2 teaspoon salt, 4 pork steaks (1/2 inch thick), 3 tablespoons vegetable oil, and more.

Yes, Paprika Pork With Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paprika Pork With Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions