Best 3 Paps Ham And Dumplings Recipes

HALUSHKI WITH PAP'S DUMPLINGS

Steps:

• Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour.
• Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside.
• Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.

PAP'S PORK AND SAUERKRAUT

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
• Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

MAMA'S HAM DUMPLINGS (ARVETTATITE) RECIPE

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.