Classic Hamburg pork leg with bread dumplings – a hearty recipe of Czech cuisine recept

Name: Classic Hamburg pork leg with bread dumplings – a hearty recipe of Czech cuisine
Prep time: 150 min
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 1 kg pork leg (boneless, whole); salt and ground black pepper; 100 g bacon (for larding); 2–3 carrots; 2–3 pickled cucumbers; 2–3 lean sausages (optional); 200 g root vegetables (celeriac, parsley root); 1 large onion; 50 g lard or bacon; 2 tablespoons oil or lard; 500–700 ml beef or vegetable stock; 5–7 black peppercorns; 3–4 allspice berries; 2–3 bay leaves; 1–2 tablespoons whole-grain mustard; juice of ½ lemon; 200 ml cooking cream (12 % and more); about 20 g butter; plain flour or roux for thickening; 400 g coarse flour; 250 ml lukewarm milk; 1 cube fresh yeast (42 g); 1 teaspoon sugar; 1 egg; 1 teaspoon salt; 1 stale roll or bun (cut into cubes)

i-Recipe.comRecipesClassic Hamburg pork leg with bread dumplings – a hearty recipe of Czech cuisine

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Easy to prepare
4 serving
150 minutes

Jan, 19. 12. 2025

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Hamburg pork leg is among the iconic dishes of Czech cuisine. Its juicy meat, rich vegetable sauce and fluffy homemade bread dumpling make the perfect Sunday lunch, evoking the smells of childhood and the family table. Prepare this traditional dish step by step according to a proven recipe and delight the whole family.

For 4 serving

Ingredients

For the Hamburg pork leg:

1 kg pork leg (boneless, whole)
salt and ground black pepper
100 g bacon (for larding)
2–3 carrots
2–3 pickled cucumbers
2–3 lean sausages (optional)
200 g root vegetables (celeriac, parsley root)
1 large onion
50 g lard or bacon
2 tablespoons oil or lard
500–700 ml beef or vegetable stock
5–7 black peppercorns
3–4 allspice berries
2–3 bay leaves
1–2 tablespoons whole-grain mustard
juice of ½ lemon
200 ml cooking cream (12 % and more)
about 20 g butter
plain flour or roux for thickening

For the bread dumpling:

400 g coarse flour
250 ml lukewarm milk
1 cube fresh yeast (42 g)
1 teaspoon sugar
1 egg
1 teaspoon salt
1 stale roll or bun (cut into cubes)

Preparation procedure

Larding the meat: Salt and pepper the leg and lard alternately with bacon, carrot, cucumber and sausage. Tie the meat with string.
Browning: In the heated fat, brown the meat on all sides until golden. Remove and set aside.
Base: In the drippings, fry the lard, add the chopped onion and root vegetables. Sauté until golden.
Braising: Return the meat to the pot, add the spices and pour in the stock. Cover and braise for 1.5–2 hours, until the meat is tender.
Sauce: Remove the meat and take the spices out of the drippings. Blend the vegetables, return to the pot, add the mustard, lemon juice and cream. Season, thicken if necessary. Enrich with butter and do not cook further, only warm through.
Yeast starter: Dissolve the sugar and yeast in 100 ml of milk. Let it rise.
Dough: Put the flour, salt and cubed roll into a bowl, add the starter, the rest of the milk and the egg. Work into a smooth dough and let rise for 45–60 minutes.
Cooking: From the risen dough shape 2–3 dumplings. Cook in boiling salted water for 18–20 minutes, turning halfway. After cooking pierce and cut with a thread.

Total preparation time

2.5–3 hours (including braising and proofing)

Number of servings

4 to 6 servings

Recipe conclusion

Hamburg pork leg with bread dumplings is a traditional Czech dish that deserves an honorable place on the festive table. Thoroughly prepared juicy meat, a mildly tangy creamy sauce and fluffy homemade dumplings create a harmony of flavors that will please even demanding diners. If you’re looking for a recipe that’s truly worth it, you’ve just found it.