Best 7 Cornmeal Dumplings With Pork Recipes

CORNMEAL DUMPLINGS

Steps:

• Prepare dumplings while turnip greens are cooking.
• Slowly stir cornmeal and salt into boiling water.
• Cook and stir for 2 minutes, remove from heat and let cool.
• Sift together the flour and baking powder.
• Dissolve baking soda into sour milk.
• Alternately add flour and milk to cornmeal.
• Then add the egg and beat the mixture for 1 minute.
• Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
• To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.

CORNMEAL DUMPLINGS

Steps:

• In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
• Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.

COLLARD GREENS AND CORNMEAL DUMPLINGS

Steps:

• Make the stock: In a large heavy stockpot, bring 3 quarts water, the smoked meat, onions, celery, carrots, garlic, peppercorns and bay leaves to a boil. Reduce the heat to maintain a simmer, and simmer, partially covered, until the flavors are well blended, about 2 hours.
• Remove the meat from the broth. When cool enough to handle, pull the meat off the bones (discard the skin, fat, and bones). Chop the meat and reserve for another use. (The meat can be refrigerated in an airtight container for up to 1 week.) Use a fine-mesh sieve to strain the stock into a container. Refrigerate the stock until the fat floats to the top or skim the fat using a fat separator or spoon to use immediately. For chilled stock, use a slotted spoon to skim off the fat and discard. Pour out 6 cups stock to use; reserve the rest for another use in the refrigerator for up to 5 days or in the freezer for up to 1 month.
• Make the collards: In a medium saucepan, bring the 6 cups stock, the onion and garlic to a boil over high heat. Reduce the heat to maintain a simmer, cover and simmer while preparing the greens.
• Thoroughly wash the collards and trim away the stems, if desired. Discard the stems or coarsely chop. Stack 2 or 3 leaves on a cutting board and roll tightly into a log. Slice the greens crosswise into 1/4-inch-wide ribbons. Place the greens and stems, if using, and the chiles in the broth and return to a simmer. Cook, covered, about 1 1/2 hours for very tender greens; you may cook them for less time if you have young greens or prefer greens with more chew. Season to taste with salt and black pepper.
• About half an hour before the collards are done, prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small saucepan, melt the butter over medium-low heat. Spoon out 1/2 cup of the potlikker from the collards and add to the butter. Remove from the heat and stir it into the dry ingredients, adding more potlikker 1 tablespoon at a time if needed for the dough to come together into a mass. Let stand 5 minutes. When cool enough to handle, use wet fingertips to shape the dough into 6 round dumplings.
• During the last 15 minutes of the collards' cooking time, carefully drop the cornmeal dumplings into the pot with the greens, making sure the dumplings are submerged in the potlikker. Cover the pot and simmer until the dumplings are cooked through, 10 to 15 minutes. Serve the greens and dumplings in bowls with plenty of potlikker.

CORN DUMPLINGS

Steps:

• Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
• Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
• Pour the pork broth into a large saucepan. Simmer over medium heat. Drop 12 large tablespoonfuls of the batter into the simmering broth. Cover. Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes. Remove with a slotted spoon. Divide among 4 bowls and serve with the mustard greens.

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 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.

CORNMEAL DUMPLING DOUGH

Steps:

• In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.