1 1/3 cup (200 g) 7 oz plain wholemeal flour (whole grain)
1 1/2 teaspoons fresh thyme, chopped
1 teaspoon paprika
pepper
1 lb (450 g) diced pork
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 leeks, sliced
150 g (5 oz) mushrooms, sliced
568 ml (1 pint) fresh milk
2 teaspoons baking powder
2 teaspoons poppy seeds
2 teaspoons fresh chives, chopped
1 egg, beaten
3 tablespoons wholemeal breadcrumbs
1 1/2 teaspoons fresh thyme, chopped
1 teaspoon paprika
pepper
1 lb (450 g) diced pork
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 leeks, sliced
150 g (5 oz) mushrooms, sliced
568 ml (1 pint) fresh milk
2 teaspoons baking powder
2 teaspoons poppy seeds
2 teaspoons fresh chives, chopped
1 egg, beaten
3 tablespoons wholemeal breadcrumbs
method
1. Combine 50 g (2 oz) flour with thyme and pepper. Use to coat the pork.
2. Melt the butter in a large saucepan.
3. Add the pork, leeks and mushrooms. Saute for 5 minutes.
4. Stir in any remaining coating flour.
5. Gradually blend in 450 ml (3/4 pint) milk stirring until the sauce boils and thickens.
6. Simmer gently for 15 - 20 minutes until the pork is tender.
7. Mix the remaining flour, baking powder, poppy seeds, chives, egg, breadcrumbs and remaining milk into a soft dough.
8. Form into small dumplings. Place on top of the pork, cover and cook for 15 minutes. Serve at once.
2. Melt the butter in a large saucepan.
3. Add the pork, leeks and mushrooms. Saute for 5 minutes.
4. Stir in any remaining coating flour.
5. Gradually blend in 450 ml (3/4 pint) milk stirring until the sauce boils and thickens.
6. Simmer gently for 15 - 20 minutes until the pork is tender.
7. Mix the remaining flour, baking powder, poppy seeds, chives, egg, breadcrumbs and remaining milk into a soft dough.
8. Form into small dumplings. Place on top of the pork, cover and cook for 15 minutes. Serve at once.
serving amount
serves 4
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