Szemcskorok

Szemcskorok is a traditional Hungarian dish consisting of small, round dumplings typically filled with a mixture of ground pork and rice. The dumplings are usually boiled and then fried in lard or oil until golden brown. The dish is often served with a side of sour cream or mustard, and sometimes accompanied by a tomato-based sauce.

The name "szemcskorok" translates to "little eyes" in English, referring to the small, round shape of the dumplings. The dish is a staple of Hungarian cuisine and is often served during holidays and special occasions. It is believed to have originated in the 18th century, with recipes varying slightly by region.

The preparation of szemcskorok involves mixing ground pork with rice, seasonings, and sometimes onions or carrots. The mixture is then shaped into small, round dumplings using a spoon or dumpling maker. The dumplings are boiled in salted water until they float to the surface, indicating that they are cooked through. After boiling, the dumplings are drained and fried in hot lard or oil until they are golden brown and crispy.

Szemcskorok is not only a popular dish in Hungary but is also enjoyed by Hungarians living abroad. It is often served at family gatherings and celebrations, and is considered a comfort food due to its hearty and satisfying nature. The dish is typically served with a side of sour cream or mustard, which helps to balance the richness of the pork and rice filling.