Cornmeal Dumplings With Pork Recipes

PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
• Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
• Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
• To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
• When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

PORK STEW WITH CORNMEAL DUMPLINGS (CROCK POT)

Steps:

• Cut the pork into 1 inch cubes.
• In a skillet, brown the pork and the garlic in hot oil; drain well.
• Meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
• Stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours.
• If the stew was cooked on low turn to high.
• Prepare the cornmeal dumplings.
• Remove the bay leaves and stir the stew.
• Drop the dumplings by the tablespoon onto the stew.
• Cover and cook for 50 minutes more (DO NOT LIFT THE COVER UNTIL TIME IS UP).
• Sprinkle the dumpling with cheese.
• For dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper.
• Combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined.
• Use in the pork stew for the dumplings.

CORNMEAL DUMPLINGS WITH PORK

Steps:

• 1. Cover Ribs with cold water.
• 2. Add 1 Medium chopped Onion and 2 tsp. salt and 2 tsp. Blk Pepper to Pot. Simmer until Ribs are tender and if you need more Broth,add Water.
• 3. Put 1 and 1/2 Cups of Cormeal and 1/2 Cup of Flour in bowl,add 1 tsp. salt,1 tsp. pepper and 1/2 tsp. garlic powder to Cornmeal and Stir until mixed well.
• 4. Remove Ribs from Pot.
• 5. Boil water and keep warm as you work. Male well in Bowl of Cornmeal and add a little hot water at a time as you work.
• 6. Take a little wet Meal and squeeze it hard in your fingers until it holds together and drop in Broth as it simmers until you have enough in the Pot for the amount of Broth that you have.
• 7. Simmer covered on low simmer just like you would Floured Dumplings about 12 to 15 minutes. They will be dry on the inside like Cornbread.
• 8. Put your Ribs back in pot for the last minute and enjoy.

PORK STEW WITH CORN-BREAD DUMPLINGS

Steps:

• In a large skillet over medium heat, brown pork in oil; drain. Stir in tomatoes, 1 cup broth, onion and seasonings; bring to a boil. Reduce heat; cover and simmer until pork is tender, 60-70 minutes. , Combine flour and remaining broth until smooth; gradually add to stew, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves. , For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper. Beat egg, milk and oil; stir into flour mixture just until moistened. Fold in corn. Drop by rounded tablespoonfuls into simmering stew. Cover and cook until dumplings are tender and cooked through, 10-12 minutes.

CORNMEAL DUMPLINGS

Steps:

• Combine dry ingredients.
• Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
• Add milk and stir.
• Drop dough by spoonful (6) into stew.
• Cover and simmer about 18 minutes or until dumplings are firm to the touch.

CORNMEAL DUMPLINGS

Steps:

• Combine cornmeal, flour, baking powder and salt
• in med bowl. Cut in butter with fingers, pastry
• blender or 2 knives until mixture resembles.
• coarse crumbs.
• Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
• Drop dough onto stew to make 6 dumplings.
• Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.