You’ll Need
For the Pork
750g pork shoulder, cut into 2cm pieces
1 tbsp vegetable oil
2 large onions, thinly sliced
2 garlic cloves, finely grated
2 tbsp sweet Hungarian paprika
1/2 tsp hot paprika or chilli flakes
1 tbsp tomato puree
450ml hot chicken stock
1 red pepper, cut into strips
100ml sour cream
1 tbsp plain flour
Sea salt and black pepper
For the Dumplings
160g self-raising flour
1/2 tsp sea salt
1 egg
80-100ml milk
1 tbsp chopped parsley
Optional but dangerous
Pickled cucumbers
Extra sour cream
Shredded cabbage
Equipment
One 2-litre deep heatproof dish and foil
Method
Preheat your air fryer to 200°C.
Toss the pork with the oil, salt and pepper and air fry in the dish for 10 minutes, stirring once.
Add the onions and air fry for 7 minutes, then stir in the garlic, both paprikas and tomato puree.
Pour in the stock, cover tightly with foil and air fry at 160°C for 55 minutes.
Stir in the red pepper, re-cover and cook for 10 minutes more.
Mix the dumpling flour, salt, egg, milk and parsley into a soft dropping dough. Spoon eight dumplings over the pork.
Cover and air fry at 180°C for 15 minutes, then uncover and cook at 185°C for 6 minutes.
Whisk the sour cream with the plain flour and two spoonfuls of hot gravy, then stir it around the dumplings.
Cook uncovered for 3 minutes, check the pork is 75°C and tender, then rest for 5 minutes.