Mecsek Highwaymen's Dumpling Soup
Mecseki betyárgombócleves


2 1/2 cups stock from 1 Lb meat bones
1 carrots chopped
2 parsley roots chopped
1/2 knob of celeriac chopped
1 Tbs lard
1 Tbs flour
3 Tbs sour cream
1 egg yolk
1 tsp thyme
pepper and salt

Ingredients for dumplings
10 oz minced pork
4 large potatoes (boiled in skins)
3 Tbs flour
2 Tbs lard
1 egg
1 small onion chopped
pepper and salt

Brown the chopped vegetables in the lard.
Dredge with flour and add the thyme. Cover
with the stock. Season to taste, leave to
simmer for about an hour. Meanwhile, prepare
the dumplings: mash the potatoes and knead
in 1 tablespoon lard and the flour, the egg
and some salt. Roll out the dough on a well
floured pastry board to half inch thickness.
Divide into 6 pieces and form into rounds.
Brown the pork with the onion in the rest of
the lard, season with salt and pepper. Place
a 1 TBS of stuffing in the center of each round
of dough, fold the edges over and shape into
dumplings. Make sure that the edges are well
sealed. Drop the dumplings one by one into
the boiling soup. Cook until they rise to the
surface (this takes about 20 min.). Cut one
in half to make sure the stuffing is sufficiently
cooked. Stir the sour cream with egg yolk in a
soup tureen and add half a ladle of hot soup.
Put the dumplings in the tureen and pour the
rest of the soup over them.