How To make Cornmeal Dumplings
1/2 cup cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg yolk (see note)
2 tablespoons milk
(2 to 4)
2 teaspoons fat (melted butter or margarine :
olive or
vegetable oil, bacon drippings or chicken fat)
Into small mixing bowl, sift together the cornmeal, flour, baking powder and salt. In separate bowl, beat egg yolk with milk and fat. Stir into dry ingredients. Drop by serving spoonfuls onto simmering vegetables, stew, soup or stock. Cover tightly and cook 15 minutes over low heat. Serve hot.
Makes 2 or 3 dumplings, enough for 1 generous serving
It can be doubled (see note).
CHEESE CORNMEAL DUMPLINGS Fold into batter 1 ounce (about 1-1/2 tablespoons) finely diced hard cheese such as provolone, cheddar, Monterey jack, Swiss, Edam, Muenster, havarti, etc. Cook as directed.
Note: When doubling recipe, use 1 whole egg rather than 2 egg yolks.
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Cornmeal Dumplings made easy
INGREDIENTS FOR DUMPLINGS:
- 2 cups of flour (of your choice)
- 1/2 cup of Cornmeal (fine kind if possible)
- 1 teaspoon of salt
- 1 teaspoon of sugar (white/brown)
- 3/4 cup of water
INGREDIENTS FOR THE COOKING PROCESS:
- 1.5 litres of water (for boiling)
- 1 tablespoon of butter/margarine
- 1 teaspoon of salt
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Corn meal dumplings .
Recipe .
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Today's recipe is in celebration of Juneteenth. Tune in tomorrow for an entire day of digital programs.
Follow along as Amanda demonstrates how to prepare Collard Greens with Cornmeal Dumplings from Jubilee by Toni Tipton-Martin.