Hungarian · Hungary

Hungarian Sztrapacska with Steamed Cabbage and Fried Pork Hock

Name: Hungarian Sztrapacska with Steamed Cabbage and Fried Pork Hock
Total time: 45 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 400g bryndza cheese; 200g flour; 1 egg; 100g steamed cabbage; 200g pork hock; 1 onion; 1 tablespoon oil

Traditional Hungarian dumplings made with bryndza cheese, served with steamed cabbage and fried pork hock.

45 minutes4 servings

Method

Mix bryndza, flour, and egg to form a dough
Knead the dough and shape into small dumplings
Steam the cabbage until tender
Fry the pork hock in oil until golden brown
Serve the dumplings with steamed cabbage and fried pork hock
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Dumplings Cheese Cabbage Pork Hungary recipes

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