Saxon Wrapped Dumplings with Ribs

Rinse the pork, boil salted water with bay leaf spices and peppercorns, put the meat in and simmer on low heat for about 45 to 50 minutes. Now add the washed, chopped soup vegetables and simmer for another half hour. For the dumplings, finely dice the bacon, fry in hot oil at low temperature and drain on kitchen roll. Remove about 3 tbsp. of the fat and fry the breadcrumbs in it for about 3 minutes.

Peel the potatoes and grate them into a suitable bowl. Add egg, baking powder, flour and salt and prepare a smooth dough. If the dough is too firm, add a small amount of milk. Roll out the dough on a lightly floured surface to a 1 cm thick rectangular plate (approx. 60 * 25 cm). Spread bacon cubes evenly on top and sprinkle with toasted bread crumbs. Roll up the dough from the long side and divide into 6 cm long pieces (makes about 10 pieces). Press the cut edges firmly together. Remove cooked meat from clear soup and keep warm. Strain clear soup and bring to boil repeatedly. Pour in dumplings and cook at low temperature for 20 minutes, remove and keep warm. For the sauce, lightly sweat butter and flour and add cooking broth while stirring throughout. Add meat extract or vegetable soup, salt and pepper and cook on low heat for about 7 to 10 minutes.

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