Pork Roast and Bread Dumplings

Submitted by: June Shockley, this old German recipe was served by my Grandma Annen.  It was a family favorite when I was growing up.

It is important to read this entire recipe before you attempt it.
Pork Roast
Combine the following, and rub onto a 3-4 lb. (or any size you want) rolled pork roast. I like a rolled roast that has a nice layer of fat on top. This helps to create a gravy.
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper

In a dutch oven, on top of the stove, brown 1/2 stick butter and brown roast on all sides.  Remember when you brown meat your gravy will be as brown as your roast is.  So, brown it well.  Take off the stovetop and place it in a 350-degree oven for about 3 hours.  After about an hour I add about 1/2 cup water just to help create more gravy.

While roast is cooking fill a large stockpot with water and bring to a boil.
Make dumplings: which you will eventually drop into the boiling water.
Dumplings
In a large bowl combine
1 whole loaf seeded rye bread broken into "stuffing" size pieces. (I love caraway seeds so I add an additional 2 Tablespoons of extra seeds.)
3/4 loaf good quality wheat bread broken into "stuffing" size pieces
1 cup whole milk
Smush all of the above together using your hands, when it is all "smushed" together drain off any excess milk.
Next, slightly mix 2 eggs and pour into mixture and "squish" altogether with your hands.  Next, slowly add in 1/2 cup flour.  You may not need all of the flour and you may need to add a little more milk.  Again, mix all with your hands.  The goal is to make a ball that will stick together, a little bigger than a golf ball.  If you wet your hands the dough is easier to work with the palms of your hands.
After you make the dumplings drop them all into the boiling water and let them boil for 20 minutes.  Remove from water and drain.

Uncover the dutch oven and circle the roast with the dumplings.  Some may be down in the gravy and some may be on the next level higher.  I like the ones in gravy and my Dad liked the drier ones.
At this point, I like to add some apple quarters, sprinkled with cinnamon and sugar, on top of the roast.  They taste good and they give a wonderful aroma to your whole home.

Continue to bake roast for 1 to 1 1/2 hours or until roast is fork-tender.

For a complete meal add a green salad, and even some mashed potatoes if folks like them. a vegetable and you are all set for a great comfort meal.  We like to slice the dumplings into quarters and cover them with gravy.  My aunt likes them best the next day,  sliced thin and fried in butter.  Oh my gosh!  I think I am going to make this for dinner this Sunday.