Wednesday, June 26, 2013

Pork Roast with Cornmeal Dumplings by Joni Hutton

Pork Roast Recipe:
Slow simmer a pork roast until tender, reserving broth to cook dumplings. You may also cook a pot of greens and use that broth to cook the dumplings.

Dumpling Recipe:
1 ½ Cups Yellow Cornmeal
½ Cup All Purpose Flour
1 tsp. Salt
¼ tsp. Ground Pepper
Red Pepper Flakes (to taste)
A small pan of Boiling Water

Bring broth from roast or greens to a boil. Mix dry ingredients in a bowl until combined. Add enough boiling water to bring the dough together so that you have a moist dough that holds together. With wet hands, scoop up enough dough to make a dumpling and pat it out into small patty. Carefully drop the patties into the boiling broth and cook at a slow boil for 20 minutes until done. The boiling water added to the dry mix helps to cook the dumpling before adding it to the broth. Wetting your hands helps to keep the dough from sticking to them as you pat them out. They are quite warm after adding the boiling water.
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