| Cornmeal Dumplings
Posted: 10/14/2009 8:33:12 PM | | Does anyone have a recipe for old fashioned cornmeal dumplings? My Mama made them years ago and they were succulent and tasty alone, but if you added a heaping spoonful of the hot flavorful chicken onto your plate....it was an awesome meal. Mama even made a pan of buttermilk cornbread for those of us who wanted to sop up every drop of the juicy liquid from our plates. | |
|
| Cornmeal Dumplings
Posted: 10/14/2009 9:55:58 PM | | Never heard of them!! There is a recipe on tasteofhome for baked ones tho | |
|
| Cornmeal Dumplings
Posted: 10/15/2009 3:53:44 AM | Are you mixing apples and oranges?
A dumpling is usually cooked in the broth...and are "doughy"
maybe you mom mixed meal with flour for her dumplings, or cooked the dumpling first, and then added to broth like a soda cracker?
I would think anything cornmeal would disintergrate in the broth. | |
|
| Cornmeal Dumplings
Posted: 10/15/2009 11:01:42 AM | http://www.tasteofhome.com/Recipes/Baked-Cornmeal-Dumplings/
http://www.gourmetsleuth.com/bluecornmealdumplings.htm
http://www.fineliving.com/fine/thirsty_traveler/article/0,1663,FINE_10176_2389282,00.html
there were many more when I searched it, but these seemsd most appealing  | |
|
| Cornmeal Dumplings
Posted: 10/15/2009 3:29:12 PM | I call cornmeal dumplings "hushpuppies" lol  | |
|
| Cornmeal Dumplings
Posted: 10/15/2009 10:51:18 PM | SAguy....
Blondes sometimes tend to mix apples and oranges......but what a sweet~n~tasty fruit salad! lol
Seriously, Mama had to have combined flour with the cornmeal and lard to give the desired texture to her dumplings. But they were more cornmeal than flour. She would roll the mixture out with her trusty rolling pin and cut into about 2" squares and then drop into the boiling chicken broth and heavy cream. She thickened the broth which coated the dumplin's with a delicious gravy.
I'm telling ya' Guy, they were a lip smackin' southern delight. | |
|
| Cornmeal Dumplings
Posted: 10/15/2009 10:55:30 PM | Okay Stone....
Hushpuppies are truly delish.......but you can't really classify them as a dumplin' ...can you?? | |
|
| Cornmeal Dumplings
Posted: 10/15/2009 10:56:45 PM | Wings....
What a nice thing to do.....checking all these sights out. Thank you so much! | |
|
| Cornmeal Dumplings
Posted: 10/23/2009 2:11:43 AM | This subject intrigued me, so I did some more research.
Dreamer, I KNEW you were a Southerner, because in the South they do the rolled dumpling things; I'm originally from PA and sometimes we would buy the PA Dutch noodles ("Bot Boi"), which were squares of dough (maybe 1 1/2" x 1 1/2") that we threw into stewed chicken, but normally we made dumplings that you spooned onto the stew and covered and cooked for awhile.
Anyway, here are some recipes I found with cornmeal dumplings:
CHICKEN STEW WITH CORNMEAL DUMPLINGS
1 stewing hen, about 4 pounds, cut up
all-purpose flour, seasoned with salt, pepper, and paprika
2 tablespoons olive oil
1 cups sliced celery
1 cup chopped onion
1 teaspoon leaf thyme, crumbled
2 teaspoons dried parsley flakes
boiling water
1 teaspoon salt
Cornmeal Dumplings, below
Wash chicken; pat dry. Roll in seasoned flour. Heat oil in a heavy skillet; brown chicken on all sides. Add celery, onion, thyme, parsley, and 4 cups boiling water; cover and cook over low heat for 3 1/2 hours, or until chicken is tender. Add enough boiling water to cover chicken then add salt. Drop dumpling batter by teaspoonfuls onto gently simmering stew. Cover and cook for 20 minutes (do not remove cover during first 10 minutes). Serve chicken stew immediately.
Chicken stew serves 6.
CORNMEAL DUMPLINGS
1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold butter
1/2 cup milk
Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or a fork until mixture resembles coarse meal. Add milk and stir. Drop onto hot stew.
***********************************
CHICKEN VEGETABLE STEW AND CORNMEAL DUMPLINGS
1 stewing or frying hen, cut up
3 cups chicken broth
3 to 4 cups water
1 teaspoon dried leaf thyme
1 teaspoon onion powder
1 teaspoon salt
1/8 teaspoon ground black pepper
2 carrots, diced
2 cups diced potato
1/2 cup frozen baby lima beans
1 medium onion, chopped
1/2 cup sliced celery
1/2 cup corn kernels, frozen
1 tablespoon chopped parsley
1 can (14.5 ounces tomatoes, slightly drained
3 tablespoons flour
cold water
CORNMEAL DUMPLINGS
1 cup all-purpose flour
3/4 cup cornmeal, white
1 1/2 teaspoons baking powder
1 scant teaspoon salt
4 tablespoons cold butter
3/4 cup plus 1 to 2 tablespoons milk
fresh chopped parsley, optional
Place the chicken in a large saucepan or Dutch oven; add chicken broth. Add enough water to cover, along with the thyme, onion powder, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for about 1 hour, or until chicken is tender. Remove chicken to a bowl to cool slightly and strain the broth and reserve 5 cups. Remove chicken from bones and dice.
Meanwhile, in the same saucepan or Dutch oven, bring the 5 cups of reserved strained broth to a boil; reduce heat to medium low. Add carrots, lima beans, potato, onion, and celery; cook for 30 minutes, or until vegetables are tender. Add the diced chicken, corn, parsley, and tomatoes and simmer over low heat for 10 to 15 minutes longer.
Meanwhile, prepare dumplings. Combine 1 cup flour with the cornmeal, baking powder, and salt. Cut in butter by hand or pulse in a food processor. Add milk to make a thick batter.
In a cup, combine 3 tablespoons of flour with 3 to 4 tablespoons of cold water; stir until smooth. Add to the simmering broth and stir well. With a tablespoon, drop dumpling dough onto simmering stew. Cook for 10 minutes; stir carefully from time to time to keep the stew from sticking. Cover and simmer over low heat for 10 to 15 minutes longer, until dumplings are cooked through, again stirring carefully to prevent scorching.
If desired, sprinkle dumplings with fresh chopped parsley before serving.
Serves 4 to 6.
***************************************
CHICKEN WITH CORNMEAL DUMPLINGS
2 cups diced potatoes
1 1/2 cups chicken broth
1 (12 oz.) can V-8 (1 1/2 cups)
1/2 cup sliced celery
1/2 cup chopped onion
1/2 tsp. salt
1 tsp. chili powder
6 drops bottled hot pepper sauce
2 cups cubed, cooked chicken
1 (10 oz.) pkg. frozen cut green beans, thawed (about 1 1/2 cups)
1 1/4 cups packaged biscuit mix
1/3 cup yellow cornmeal
2 tbsp. finely chopped parsley
1 cup shredded Cheddar or American cheese
2/3 cup milk
Combine potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce in the slow cooker. Cover and cook on LOW for 4 hours. Turn to high heat and heat until bubbly; add thawed green beans and cubed chicken. In a mixing bowl, combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours (TWO AND A HALF HOURS???) longer, without lifting the cover. Sprinkle dumplings with the remaining cheese 5 minutes before done. Serves 4.
***********************************
BRUNSWICK STEW WITH CORNMEAL DUMPLINGS
1 teaspoon peppercorns
6 whole cloves
2 cloves garlic, halved
2 bay leaves
3 sprigs parsley
1/4 teaspoon dried leaf thyme
2 quarts chicken stock
6 pounds stewing chicken, or large roaster, quartered
1 large onion, chopped
8 slices bacon, diced
3 medium onions, chopped
3 medium new potatoes, peeled and cubed
12 ounces tomatoes, peeled, undrained
1 cup dried baby lima beans, soaked overnight
2 tablespoons tomato paste
1 dried red pepper, optional
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup okra, fresh, halved
2 cups corn kernels, fresh
CORNMEAL DUMPLINGS
1 cup flour
1 tablespoon yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon sugar
1 tablespoon cold butter
1/2 cup corn kernels, fresh or thawed frozen
2/3 cup milk
Combine first 6 ingredients in small piece of cheesecloth and fasten securely with a string. Add bag to an 8-quart kettle with the chicken btoth and bring to a simmer over medium-high heat. Add chicken, giblets, and 1 chopped onion. Simmer, covered, until the chicken is tender, about 1 1/2 to 2 hours. Skim fat from stock (this is easier if refrigerated for several hours). Remove chicken; discard skin and bones and cut meat into bite-size pieces. Put chicken meat into a container and refrigerate until ready to add to the stew.
Cook bacon until crisp in medium skillet over medium heat. Remove with slotted spoon to paper towels; drain well. Add the bacon to stock. Pour off all but 2 tablespoons of fat and place skillet over high heat. Add remaining onion and sauté quickly until lightly browned. Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine. Cover, leaving the lid slightly ajar, and simmer until beans are tender, about 40 to 60 minutes. Stir in reserved chopped chicken, okra, and corn. Bring stew to simmer, then drop dumpling batter in by tablespoonfuls. Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes.
Cornmeal Dumplings: Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Using a fork, stir in corn kernels, then add milk and stir just until moistened; do not overmix. Add to stew and cook as directed.
Serves 8
************************************
Apparently, chicken is the way to go . . . sorry, I couldn't find any recipes that called for rolled dumplings. | |
|
| Cornmeal Dumplings
Posted: 10/23/2009 1:16:31 PM | I have never had these.
All I know is that your description of them cooking in the chicken broth with heavy cream makes me swoon... That sounds amazingly delicious.
I did make basil dumplings and cooked in duck broth a few days ago. They are yum too
SS | |
|
| Cornmeal Dumplings
Posted: 11/14/2009 7:06:02 AM | | i was raised in the country on a farm . hushpuppies were fried in lard or oil and dumplings were dropped in some kind of broth and simmered until they were done , usually chicken broth , the broth has to be boiling when you drop them in and then the heat lowered to a slow boil they use about the same ingredients : corn meal a small amount of flour and water for dumplings and for hushpuppies you add a small amount of sugar and an egg . for dumplings you add just enough water to mix them they need to be firm enough that you can roll a golf ball size in r hand and then flatten it before you put in broth or you can drop by spoonfuls . we dropped hush puppies by the spoonful into hot grease sometimes we added garlic salt to the hushpuppy mixture | |
|
| Cornmeal Dumplings
Posted: 11/15/2009 5:58:02 AM | We make hush puppys all the time, but we dont mix in any broth/ liquid after frying...
we eat them along side our fried fish...dipping them into covktail, ketchup, mustard, or tarter sauces. | |
|
|
Home
login 
