Sklárske mäso: pork stew with potato dumplings

Tip: tap a step to mark it as done.

1. Heat the lard and sauté the finely chopped onions. Add the cubed pork and cook briefly, stirring constantly. Stir in the lecsó, pepper, sweet and hot paprika, caraway, salt, and tomato paste. Cover and simmer over low heat until tender, adding hot water as needed.
2. Combine the dumpling ingredients to make a dough, then cut small pieces off a board into boiling salted water. The dumplings are done when they float to the surface. Drain and toss with a little of the pork cooking juices to keep them from sticking together.
3. Tip: If the potatoes are very watery, add 1 whole egg to the dough to keep the dumplings from falling apart as they cook. Add only a little water to the pork as needed, since it will release its own juices.

Tip: Make the dough as soon as you grate the potatoes, before they darken. The dough should not run off the board on its own but should be easy to cut off; if it is too thin, add a little semi-coarse wheat flour.

This recipe was translated from the Slovak original: Sklárske bravčové mäso na leči s haluškami