Romanian Style Pork Paprikash with Dumplings (Papricaș de Porc cu Găluște)

This decidedly Romanian take on pork paprikash features sweet paprika-flavored stew made with pork shoulder, kapia peppers, mushrooms, and smoked bacon, finished with crème fraîche and served with soft, spoon-shaped butter dumplings.

Being from Dobrogea in the east of Romania, I didn't grow up eating this dish but found it absolutely irresistible when I first saw it on the Romanian food blog Savori Urbane. I found it so good I had to adapt it for Cristina's Kitchen and share it here.

Paprikash is normally associated with Hungarian cuisine where it is a much loved cornerstone recipe that has a very recognizable and standard form i.e. paprika is the star of the show with onions as a strong supporting actor.

Romanian pork paprikash reflects culinary adaptation based on local culinary sensibilities. The form is more flexible and includes additions, in this case mushrooms and smoked bacon for umami and a more savory flavor profile.

The fluffy dumplings served alongside are equally telling. Instead of nokedli or spaetzle-style dough cut directly into the pot, these are soft Romanian-style spoon dumplings like you'd find in Romanian semolina dumping soup (supa cu găluște).

Ingredients

Stew ingredients

• Pork shoulder: Choose a fattier cut of pork that can stand-up to simmering. Boneless is best.
• Kapia peppers: Slightly sweeter than regular red peppers but you can also subtitute regular red pepper.
• Mushrooms: Not traditional in the Hungarian version but common in Romania.
• Smoked bacon: Adds depth and smoky flavor.
• Yellow onions: Bring sweetness and depth.
• Sweet paprika: The defining spice in paprikash which brings sweetness and depth. Use smoked sweet paprika for extra kick.
• Summer savory (cimbru) or thyme: Adds herbal balance; thyme is a good, widely available substitute.
• Parsley: For a pop of flavor contrast and color.
• Vegetable oil: To brown the pork and develop more flavor.
• Butter: Mixed with flour to make a beurre manié and thicken the stew.
• Flour: Thickens the stew via a beurre manié.
• Water or no-salt chicken stock: For cooking liquid.
• Crème fraîche, smântână or smetana: Smântână is the most traditional choice in Romania since it's fatty enough to not curdle in hot liquid. Since it isn't widely available you can use crème fraîche instead, which is closer in behaviour. Alternatively smetana is good too if you have access to it.

Dumpling ingredients

• Flour: All purpose flour is good - avoid using high protein flour (like bread flour) if possible.
• Butter: Makes the dumplings light and fluffy.
• Eggs: Binds the dough.
• Salt: A bit of extra seasoning for flavor balance.

Instructions

Start by charring the kapia peppers to bring deeper flavor to the stew. You can do this under a broiler or on a grill for 8-10 minutes, turning until the skins are blistered and blackened.

While still hot, peel them (or briefly dunk in cold water to loosen the skins). Finely dice and set aside.

While the peppers are charring, heat the vegetable oil in a large, heavy pan over medium-high heat. Sear the pork shoulder chops until just browned, about 3-4 minutes per side. Do not overcrowd the pan to prevent the pork from steaming instead of browning. Remove the pork to a large bowl or plate.

Add the mushrooms to the same pan and sauté until they release their moisture and begin to brown, about 8-10 minutes. Remove from pan and set aside along with the pork.

Add the diced bacon and cook until the fat renders and the bacon starts to brown. Add the onions and sauté until translucent and aromatic.

Return the pork to the pan along with the mushrooms and diced peppers. Add the paprika, salt, dried summer savory (or thyme), and the water or stock. Stir well and bring to a gentle simmer.

Cook over medium heat for 25-30 minutes, until the pork is tender and a rich broth has formed.

While the stew simmers, bring a separate pot of water to a gentle simmer. Mix the flour, butter, eggs, and salt into a soft dough.

Using a spoon, scoop portions of dough and drop them directly into the simmering water. Cook for 1-2 minutes; the dumplings will rise to the surface when done. Remove with a slotted spoon and set aside.

Mash the flour and butter together with your hands to form a smooth beurre manié. Stir it into the simmering stew and cook for about 5 minutes, until thickened.

Turn off the heat and let the stew cool for 2-3 minutes before stirring in the crème fraîche. Taste and adjust seasoning if needed.

Garnish with chopped parsley.

Serving Suggestion

Serve the pork paprikash and dumplings hot and garnished with parsley. Add extra crème fraîche at the table if desired.

For more variety, you can also try:

• Skip the dumplings and serve with mămăligă (Romanian cornmeal porridge) or buttery dill potatoes instead;
• Add a fresh counterpoint like simple cucumber salad with vinegar and dill or pickled vegetables;
• Crusty bread for soaking up extra sauce.

Recipe