2 – 3 lb of Pork Roasts (they will cook faster than one large piece) – make sure they are marbled for a tender roast
3 cloves garlic minced
1 1/2 chopped onions
3 knorr chicken cubes
salt and pepper to taste
4 glasses of water
3 tsp cornstarch
Cook on 400 Farenheit
Serves approx. 8- 10
My mom cooks it in a foil container – she does not add any oil or grease to the pan before putting in the roasts.
Mom massaging and drying the pork roast a bit before putting them into the pan.
Add water to pot roast. Cook for an hour then turn over and cook for another half hour. Now add onions, garlic, chicken cubes and salt and pepper. Cook for another hour and a half hour. Test for doneness by using fork – if it goes through easily the roast is done. Remove from oven and pour drippings into stovetop pot. Add cornstarch to drippings to make gravy. Boil and stir mixture to thicken. Add salt and pepper to taste. This roast and gravy goes really well with the dumplings featured on this site.
The 3Bs asked our Mom and Oma (same person) to teach us how to make German dumplings. They are called KNÖDEL in German. They are so delicious we ask for them all the time for special dinners. She was more than happy to share her recipe and thought it was a hoot that she was going to have it on a blog. We had such a great time in the kitchen listening to her instructions for these – please be aware some measurements on the recipe are not entirely exact as that generation cooked with a pinch and a swirl here and there.
Boil a large pot of salted water – salt the water to taste – make sure it is not too salty.
We used packaged dumpling mix for the base – picture is shown below. The owner of the recipe (mom/oma) swears that this package type is the best.
For each package you will need to add 1 large egg and 2 cups of water
Mix together to consistency of dough – it has to be a bit soft not crumbly – if it is not quite right add a bit more water.
It needs to stand for 10ish minutes – add a bit more water yet again – the texture should be soft and smooth but not watery.
Then roll palm size Dumplings. Apparently the Dumplings were a bit bigger as you can see in the next picture but no matter they still tasted good.
Add to boiling water. Drop the Dumplings in carefully.
Let the water come back to a boil. Once the water starts boiling again turn down the heat and simmer on medium (about 20 minutes) till they float then take out carefully.
Serve with gravy. This is usually made with a pork roast and gravy at Mom’s House.