Micah68
05-17-2009, 01:29 PM
everyone knows how to make Chicken and Dumplings, right?
I had never heard of pork dumplings or Beefy dumplings until I married a Texas man, and since we had Beefy Dumplings for lunch today I thought I woud share the recipes. (I'm bored, ok) 8) remember I cook for 11 people and husband and son are huge eaters.
Pork Dumplings
Boil short ribs, or some other cheap cut of pork (about 4 pounds), until the meat falls off the bone. While boiling you want to throw some onions (I use 2, quartered) and celery (two stalks) in the water. Clean the meat off and toss the bones.
Put the meat back in the liquid (hopefully you have a couple quarts of liquid) and add a quart or two of canned milk, depending on how much "gravy" you want. Salt and pepper to taste.
The dumplings I use are my buttermilk biscuit recipe. Just drop them in, put a lid on and keep the lid on about 20 minutes or so (I have a glass lid so I can see that the dumplings are dry looking).
This thickens up nice, and has a good flavor. It's cheap to make, and very filling. Wonderful on a cold day.
Beefy Dumplings
1 heaping c. flour
1 heaping T paprika
4 pounds beef (I use round steak or another cheap cut and cube it)
Fat to fry in
Water or milk
1 t pepper
2 t salt
2 beef bullion cubes or 2 t. beef base
Mix the flour and paprika, then coat the meat with it. Heat the fat (I use lard but you can use any oil) brown the meat and set it aside. Add the remaining flour mixture to your oil like you're making a gravy. When the flour is browned, add the beef flavor, salt, pepper, and 3 cups water, milk, or a combination (I use homecanned milk but it is good with water, also).
Put all that in a dutch oven with 2 large chopped onions and the meat. Cook for several hours at low temp until the meat is tender (I usually throw it on the wood stove)
Make the dumplings:
6 c flour
4 T baking powder
2 T poultry seasoning
1 t salt
3 c milk
1/2 c fat (oil, lard, butter, or shortening)
Mix the dry ingredients, cut in the fat, and then add the milk. Make balls.
If you want to (I usually do not) roll the balls in melted butter and then in shake and bake or bread crumbs.
Bring the meat stew up to boiling, drop in the dumplings, cover and cook for 20 minutes or so.
I had never heard of pork dumplings or Beefy dumplings until I married a Texas man, and since we had Beefy Dumplings for lunch today I thought I woud share the recipes. (I'm bored, ok) 8) remember I cook for 11 people and husband and son are huge eaters.
Pork Dumplings
Boil short ribs, or some other cheap cut of pork (about 4 pounds), until the meat falls off the bone. While boiling you want to throw some onions (I use 2, quartered) and celery (two stalks) in the water. Clean the meat off and toss the bones.
Put the meat back in the liquid (hopefully you have a couple quarts of liquid) and add a quart or two of canned milk, depending on how much "gravy" you want. Salt and pepper to taste.
The dumplings I use are my buttermilk biscuit recipe. Just drop them in, put a lid on and keep the lid on about 20 minutes or so (I have a glass lid so I can see that the dumplings are dry looking).
This thickens up nice, and has a good flavor. It's cheap to make, and very filling. Wonderful on a cold day.
Beefy Dumplings
1 heaping c. flour
1 heaping T paprika
4 pounds beef (I use round steak or another cheap cut and cube it)
Fat to fry in
Water or milk
1 t pepper
2 t salt
2 beef bullion cubes or 2 t. beef base
Mix the flour and paprika, then coat the meat with it. Heat the fat (I use lard but you can use any oil) brown the meat and set it aside. Add the remaining flour mixture to your oil like you're making a gravy. When the flour is browned, add the beef flavor, salt, pepper, and 3 cups water, milk, or a combination (I use homecanned milk but it is good with water, also).
Put all that in a dutch oven with 2 large chopped onions and the meat. Cook for several hours at low temp until the meat is tender (I usually throw it on the wood stove)
Make the dumplings:
6 c flour
4 T baking powder
2 T poultry seasoning
1 t salt
3 c milk
1/2 c fat (oil, lard, butter, or shortening)
Mix the dry ingredients, cut in the fat, and then add the milk. Make balls.
If you want to (I usually do not) roll the balls in melted butter and then in shake and bake or bread crumbs.
Bring the meat stew up to boiling, drop in the dumplings, cover and cook for 20 minutes or so.