Ingredients: |
Ingredients: 2 tablespoons oil
2lb pork short ribs, cut into individual ribs
salt and pepper
1lb golden potatoes, peeled and quartered lengthwise
1 large onion, sliced
1/4 cup apple juice or white wine
3-4 cups water
1 bay leaf
Dumplings
2 cups plain greek yogurt
1 tbsp oil
1 tbsp white wine vinegar
1 tbsp sugar
1 tsp sugar
1 tsp salt
4 1/2 cups flour, plus extra for dusting
1 3/4 tsp baking soda
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Directions: |
Directions:Heat the oil in a large, cast-iron dutch oven (or regular dutch oven if needed). Season the ribs with salt and pepper and brown them really well over high heat in batches, making sure they get some good color on them. Lift them out and set-aside.
Add the potatoes to the pan and brown well on each side. Add the onion, lower the heat and cook until soft, about 10 minutes. Add the apple juice or wine and deglaze the pan.
Place the meat and its juices back in the pan and pour over enough water to cover. Add the bay leaf, season with salt and pepper and cook on low heat until the meat starts falling off the bones, about 2 hours.
Meanwhile make the dumplings. For the dough, place yoghurt, oil, vinegar, sugar, and salt in a large bowl and mix together well.
Sift the flour with the baking soda, then add slowly to the yoghurt mixture and mix in. The dough should be soft and pillowy. If it's still slightly sticky, add more flour to your work surface and knead the dough to incorporate it in. The dough should not stick to your hands, but still be soft.
Separate into four pieces. On your floured surface, roll out one piece of dough at a time, into a rectangle about 1/8 inch thick. Pour 1 tablespoon of oil over the dough circle, and rub it all over. Starting from the longest edge, roll the dough up into a long thick sausage shape. Twist it gently at both ends, like if you were wringing out a rag.
Slice each dough sausage into 2 inch pieces. (You should see a spiral pattern in the dough), about 9 pieces per roll. You should have about 36 pieces total.
Now check how much liquid is in the stew. It should still be wet, but not too much. You want your dumpling bottoms to absorb some of the juices, but their tops should steam.
Turn the heat up on your ribs, it should be boiling very hard.
Now quickly add the dumplings to the ribs, spiral side up. Once they are all in, put a lid on the pot. You may need to put a towel around the seam to prevent steam from escaping. Cook over high heat for about 15 minutes, then lower the heat and cook for another 30. |
This recipe for Streudili (Pork ribs & dumplings) is from