Ingredients

  • 1 onion, chopped fine
  • ½ cup lard
  • 1 roll
  • 1 garlic clove, crushed
  • 1 egg
  • 10 tarragon leaves, chopped, or ½ teaspoon dried herb
  • ½ teaspoon pepper
  • 1 pound pork, twice ground
  • ½ pound beef, twice ground
  • 1 teaspoon salt
  • ½ cup bread crumbs

Method

  1. Wilt the chopped onion in 1 tablespoon of the lard.
  2. Soak the roll in water, squeeze it, and rice it. Add the wilted onion, crushed garlic, egg, tarragon, pepper, the twice ground meats and salt. Work the mixture together well.
  3. Make dumpling shapes the size of apricots. Roll them in the bread crumbs.
  4. Heat the rest of the lard in a frying pan. Quickly sauté the breaded dumplings till they become golden brown.
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