Best 5 Mamaws Ham Dumplings Recipes

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In the realm of culinary delights, Mamaw's Ham Dumplings stand as a testament to the enduring charm of Southern comfort food. These delectable dumplings, lovingly crafted with a medley of savory ingredients, embody the essence of warmth, nostalgia, and culinary artistry.

At the heart of this dish lies a symphony of flavors, textures, and aromas that dance upon the palate. Succulent ham, diced into hearty morsels, mingles harmoniously with a symphony of aromatic vegetables, creating a filling that bursts with umami richness. The dumplings themselves, enveloped in a tender, fluffy dough, provide a comforting contrast to the savory filling, yielding to each bite with a delightful springiness.

But the culinary journey doesn't end there. Mamaw's Ham Dumplings are elevated to new heights by a carefully curated selection of accompanying recipes, each adding a distinct dimension to the overall experience. From the classic Southern Buttermilk Biscuits, perfect for sopping up every last drop of gravy, to the tangy Green Tomato Salsa, offering a vibrant counterpoint to the richness of the dumplings, this collection of recipes is a culinary treasure trove that will tantalize your taste buds and leave you craving more.

Whether you're a seasoned cook or a novice in the kitchen, Mamaw's Ham Dumplings are an invitation to embark on a culinary adventure that celebrates the beauty of simplicity and the enduring power of comfort food. So gather your ingredients, fire up your stove, and prepare to be swept away by the irresistible allure of this Southern delight.

Let's cook with our recipes!

POTATO & HAM DUMPLINGS WITH BRUSSELS SPROUTS (KLUBB)



Potato & Ham Dumplings with Brussels Sprouts (Klubb) image

Provided by Molly Yeh

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
1 pound thick cut ham, cut into 1-inch cubes
2 large russet potatoes, peeled (about 20 ounces) and coarsely grated
1 large egg, beaten
2 teaspoons kosher salt
1 1/4 to 1 1/2 cups all-purpose flour, plus more for rolling the klubb
Brussels sprouts, for serving (see recipe below)
2 tablespoons unsalted butter, melted
1 tablespoon whole grain mustard
Hot sauce, for serving (optional)
2 tablespoons neutral oil
1 pound Brussels sprouts, halved
1 shallot, sliced
Kosher salt
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil and add 1/2 cup of cubed ham. Let the ham boil (to flavor the water) while you make the klubb.
  • To make the klubb: In a large mixing bowl, add the grated potatoes, egg and salt. Using a fork, mix well until thoroughly combined. Add 1 1/4 cups flour and mix well. Add up to ¼ cup more flour, a little at a time, until you get a thick, sticky dough that clumps together when pressed in your fist.
  • Moisten your hands with water. Using a 1/3 cup measure, scoop the potato mixture into your hand and press an indentation in the center. Place a piece of ham into the center and press the potato mixture around to enclose it. Roll into a loose ball and coat in the flour. Then roll into a nice round ball. Repeat with the remaining potato mixture. You'll get about 8 to 10 klubb in all.
  • Gently drop the klubb in the boiling water. Reduce the heat to a simmer. Let the klubb cook for 2 minutes to firm up, then loosen them with a spatula if they seem to be sticking to the bottom of the pot. Cook the klubb for 35 to 45 minutes, until firm, shiny and floating at the top.
  • When the klubb have about 15 minutes left on the timer, make the Brussels sprouts.
  • When the klubb are done, drain and nestle directly into the Brussels sprouts, adding another drizzle of oil if the pan looks dry. Cook undisturbed for a couple more minutes to get some texture on the klubb. Add the butter, mustard, salt and pepper. Stir to combine and fully coat. Season with flaky salt and black pepper. Serve with hot sauce at the table, if desired.
  • Heat a large nonstick skillet over medium-high heat and add the oil. Add the Brussels sprouts and cook undisturbed for 6 to 8 minutes until deeply golden. Give them a toss and add the remaining ham, the shallot, a couple of good pinches of salt and pepper. Cook, stirring occasionally until the Brussels sprouts start to get tender, 6 to 8 more minutes.

PAP'S HAM AND DUMPLINGS



Pap's Ham and Dumplings image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 large eggs
1/4 cup whole milk
1 cup all-purpose flour
1/4 cup finely sliced chives
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 large yellow onion, sliced
8 ounces ham steak, diced
1 head white or green cabbage, sliced
1 tablespoon ground coriander
1 tablespoon crushed red pepper flakes
Kosher salt and freshly cracked pepper
One 12-ounce bottle wheat beer
1 1/2 cups turkey stock
1 cup sauerkraut
1/2 bunch parsley, roughly chopped or torn
4 tablespoons hot mustard

Steps:

  • For the dumplings: Whisk together the eggs and milk in a large bowl. Mix in the flour, chives and nutmeg. Set aside to rest until ready to use.
  • For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes.
  • Bring large pot of salted water to boil. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Dip a bench scraper in the boiling water, then use it to "cut" the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Transfer the dumplings to the Dutch oven with the cabbage. Mix in the parsley and mustard and any additional salt and pepper if needed. Serve.

MAMAW'S HAM & DUMPLINGS



Mamaw's Ham & Dumplings image

Make and share this Mamaw's Ham & Dumplings recipe from Food.com.

Provided by AZRoxy63

Categories     Pork

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb great northern bean, rinsed and soaked overnight
4 celery ribs, chopped to desired thickness
1 large onion, finely diced
2 -3 cups chopped ham, but on the bone still
2 large potatoes, peeled and cubed up small
3 carrots, peeled and cut to desired thickness
1 tablespoon dried parsley
1 whole bay leaf
2 -3 garlic cloves, finely diced
1 teaspoon onion powder
32 ounces water
1 tablespoon black pepper
1 tablespoon chives
1/2 teaspoon basil
2 -8 ct cans of grands homestyle buttermilk biscuits (not FLAKEY ones!!)

Steps:

  • Place rinsed and soaked beans, that have been rinsed again and drained well, into a large soup pot.
  • Add all remaining ingredients to the pot (EXCEPT THE BISCUITS)
  • Water should be covering contents of the top (plus about 2 inches). If it is not, add more water until it does.
  • Cook uncovered on Med-High until boiling, stirring occasionally.
  • Once boiling, cover and reduce heat to a simmer.
  • Simmer covered for 1 1/2 hours.
  • Remove the ham bone, pick all meat from the bone and chop it up. Return chopped ham to the pot, and discard the bone now.
  • Remove bay leaf from pot and discard.
  • Leaving the lid off, return pot to a boil.
  • Once boiling, add "dumplings" by pinching small pieces of biscuits off and throwing them into the pot as you do. Keep going til you are out of biscuits.
  • Stir the small biscuits pieces into the pot weel, then reduce heat to low and cook another 30 minutes. Add water as desired, if it gets too thick. ((( Should NOT be runny like a soup though at all )))).
  • Serve hot and enjoy! Freezes well too!

Nutrition Facts : Calories 271.3, Fat 5.3, SaturatedFat 1.7, Cholesterol 14.6, Sodium 590.4, Carbohydrate 46.8, Fiber 11.4, Sugar 3.3, Protein 14.4

MAMAW'S CHICKEN AND DUMPLINGS



Mamaw's chicken and dumplings image

I have made these with my kids, and now my grandkids!!! there is nothing like it when they say "Mammaw, we need to make Chicken and dumplins!" cookie cutters and smiles all around the table!!! melts my heart! If your family is like mine you can double the dumplins...they always fish 'em out ;)This recipe makes a firm dumpling,...

Provided by Bobbie Weiner

Categories     Turkey Soups

Time 2h

Number Of Ingredients 10

1 small whole chicken 4-5 lbs
1-3 Tbsp chicken stock paste (no msg) to taste
4 c all purpose flour
6 Tbsp butter flavor shortening
half c buttermilk
1 Tbsp ** this step is optional**each of dill and rosemary, fresh or dried
4 stick celery
1 large spanish/ white onion peeled and halved
1/2 c all purpose flour poured in a bowl for dredging
salt (or alternative) and pepper to taste

Steps:

  • 1. In a large pot add whole chicken, celery, onion and garlic. Add water 4 inches above and boil until chicken is cooked thru. I skim the fat from the top of the water.I taste the stock and add chicken stock paste 1 tbsp at a time to taste (if needed) Remove all veggies and chicken. Debone chicken,add Chicken back to stock. My kids do not like the veggies so I remove them and add them to my bowl,otherwise you can dice them prior to adding to the stock for cooking and leave 'em in!
  • 2. In a bowl, combine flour,(**OPTIONAL** mix in rosemary and dill for the more "grown up" version) and shortening..I use Crisco. mix together with a fork or pastry cutter(DO NOT OVERWORK), then add buttermilk to form a doughy consistency. (Should be somewhat crumbly, almost like a crisp topping)
  • 3. flour a flat work space and roll out dough about 3/8 of an inch and let the kiddies go crazy with the cookie cutters! Drudge each piece thru raw all purpose flour and drop into boiling broth and chicken turn fire down to a simmer and cook till tender...about 2 hours until good-n-creamy. finish with 1/4 stick real butter ***if you aren't including the kiddies you can just pat out with your fingers...***
  • 4. Plate as is in a bowl with a piece of garlic bread, or over egg noodles or mashed potatoes!

MAMA'S HAM DUMPLINGS (ARVETTATITE) RECIPE



MaMa's Ham Dumplings (ArvettaTite) Recipe image

Provided by LADONMANK

Number Of Ingredients 7

The bone from a whole ham or 3 pounds ham hock or knuckle
3 quarts water
1 large white onion, peeled and halved
1 large carrot, peeled and cut in large chunks
1 teaspoon pepper
1 recipe Raised Dumplings (recipe follows)
1 cup leftover boiled (or raw) country ham cut into chunks

Steps:

  • 1. Put the bones into a large stock pot and pour the cold water over them. Turn on the heat as low as you can get it and bring the water slowly to the boiling point, carefully skimming off the scum as it pops to the surface. It will take about 45 minutes. 2. Add the onion, carrot, and peppercorns. Simmer slowly for at least 1 hour, 2 is better. Strain, discarding the solids, return the broth to the pot, bring it back to a boil, and reduce it to 1½ quarts (about half). 3. Make the dumplings according to the recipe. Drop them a few at a time into the simmering broth and let them simmer for 5 minutes. Add pepper, stir in the ham and simmer for 2 to 3 minutes more. Ladle onto a serving platter. Raised Dumplings Serves 6 10 ounces (about 2 cups)all-purpose flour ½ teaspoon baking soda 2 teaspoon baking powder 1 teaspoon salt 4 tablespoons lard, shortening, or unsalted butter 1 cup whole milk buttermilk or regular milk with 1 teaspoon of vinegar added to make buttermilk. 1. Sift or whisk together the flour, soda, baking powder, and salt into a mixing bowl. Cut in the lard with a pastry blender until it resembles coarse corn meal. 2. Make a well in the center and pour in the buttermilk. Using a wooden spoon and as few strokes as possible, quickly stir the ingredients together. 3. To shape flat dumplings (sometimes called "slipperies") like my grandmother's, turn the dough onto a lightly floured smooth work surface. Flour you hands and gently push it away from you to flatten. Fold it in half, gently press flat with the heel of your hand, and give it a quarter turn. Repeat this until just smooth, about 12 to 15 folds. Dust the work surface and the dough with more flour and roll it out to a thickness of 1/8-inch. Quickly cut into 1-inch strips, and then cut them into 2-inch lengths. Cook immediately. Turn off heat and cover. Let sit for 10 minutes to steam and finish cooking.

Tips:

  • For the best flavor, use a good quality ham. A smoked ham or a country ham will give the dumplings a delicious smoky flavor.
  • Don't overmix the dough. Overmixing will make the dumplings tough.
  • If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more milk.
  • Be careful not to overcook the dumplings. Overcooked dumplings will be tough and dry.
  • Mamaw's ham dumplings can be served with a variety of sides, such as mashed potatoes, green beans, or a salad.

Conclusion:

Mamaw's ham dumplings are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The dumplings are made with a simple dough that is filled with ham, onions, and spices. They are then boiled until they are cooked through. Mamaw's ham dumplings are a hearty and flavorful dish that is sure to please everyone at the table.

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