Ham Dumplings With Mushroom Onion Topping Recipes

MAMAW'S HAM & DUMPLINGS

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!

PAP'S HAM AND DUMPLINGS

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.