Ingredients
- 2 cups of flour
- 3/4 cup of water
- 1 small potato (grated finely)
- 2 tsp salt
- 1 beaten egg
- 1/4 pound of unsalted butter
- 15 % fat pressed cheese
Preparation
Step 1
This is the longest part of the preparation
1 ½ Block of pork belly 3” x 2” x 1 ½
Liberally sprinkle with salt before rendering. This assist rendering out the fat.
Cut into 3/8’ cubes and render till most of the fat is removed and nuggets are crispy. (light brown) cooking on too high heat may scorch the pork don’t rush it!
It is best to put the pork cracklings (Orsh Kwarki)??? In a 8 x 12 x 2 inch pan on the BBQ on low to med heat. Check every 15 minutes and turn with slice, this cooking will take 1 to 1:15 hours to render, Caution – very important to check -burning the cracklings will make the meal in editable.
Remove from pan and fat and drain on paper towel until ready to use. Discard the fat.
In bowl add
Water, egg, salt and beat to smooth mixture
Add finely grated potato directly into mixture- this prevents the potato from browning.
Add flour all at once and mix into a loose doughy ball- best to use a fork to mix- it should be a little loose but much thicker than pancake mix.
In large double boiler size of boiling water add 2 tsp of salt and using spatula put about ½ the dumpling mixture into spatzel tool and drop into boiling water, repeat with second half of mixture.
Cooking time about 8 minutes.
Drain in sieve or calaunder and put in heated bowl (this cools off quickly)
This should be in process about as long as the dumplings- but do not heat too much
In small skillet melt ¼ pound of butter and when quite warm (not boiling) add pork cracklings and immediately add the mixture to the warm dumplings. Cover and serve.
In separate bowl add one package of pressed cheese- add cheese to served plate according to individual taste.
Mix dumplings and cheese together and enjoy.