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Pork and Dumplings

 Pork and Dumplings
No one makes this succulent pork roast and hearty old-world bread dumplings with gravy quite like my mom does. She learned how to prepare dishes like this one when she was a young girl in Austria. For my sisters and me, this is truly a taste of home. -Lisa Radelet, Boulder, Colorado
8-10 ServingsPrep: 45 min. + chilling Bake: 1-1/2 hours


  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 boneless rolled pork loin roast (about 3-1/2 pounds)
  • 8 day-old hard rolls, torn into small pieces
  • 1-1/4 cups warm milk
  • 1 cup plus 3 tablespoons all-purpose flour, divided
  • 4 eggs, lightly beaten
  • 3 quarts water
  • 1 can (14-1/2 ounces) beef broth
  • 6 tablespoons cold water


  • Combine the salt, garlic powder and pepper; rub over roast. Place
  • roast fat side up on a rack in a shallow roasting pan. Bake,
  • uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a meat
  • thermometer reads 160°.
  • Meanwhile, in a large bowl, combine rolls and milk. Cover and
  • refrigerate for 1 hour.
  • Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls.
  • In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add
  • dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer
  • inserted into a dumpling reads 160°. Remove to a serving dish

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Pork and Dumplings (continued)

Directions (continued)

  • with a slotted spoon; keep warm.
  • Remove roast to a serving platter; keep warm. Strain pan drippings.
  • Add enough broth to drippings to measure 1-3/4 cups. Pour into a
  • small saucepan. Place remaining flour in a bowl; stir in cold water
  • until smooth. Gradually stir into broth mixture. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Serve with roast and
  • dumplings. Yield: 8-10 servings (16 dumplings).
Nutritional Facts: 1 serving (1 each) equals 437 calories, 13 g fat (4 g saturated fat), 168 mg cholesterol, 719 mg sodium, 37 g carbohydrate, 1 g fiber, 41 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.