Mamas Ham Dumplings Recipes

MOMMA'S BEST CHICKEN AND DUMPLINGS

Steps:

• Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
• Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
• Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
• Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
• Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
• Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
• Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

MOM'S HAM AND BEAN SOUP

Steps:

• Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
• Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
• Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

MOTHER'S HAM CASSEROLE

Steps:

• Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain. , In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. , Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.

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!

MAMA'S HAM DUMPLINGS

Steps:

• 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.
• 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).
• 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 a dusting of freshly milled pepper, stir in the ham and parsley (if using-my grandmother didn't), and simmer for 2 to 3 minutes more. Ladle onto a serving platter or individual soup plates, sprinkle with more parsley, and serve at once.
• 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.
• Make a well in the center and pour in the buttermilk or yogurt. Using a wooden spoon and as few strokes as possible, quickly stir the ingredients together.
• To shape flat dumplings (sometimes called "slipperies") like my grandmother's, turn the dough onto lightly flour a 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.

HAM DUMPLINGS WITH MUSHROOM-ONION TOPPING

Steps:

• Bring 4 quarts of salted water to a simmer.
• Melt butter in skillet. Add bread cubes and toss until they have absorbed all the butter. Turn heat off and add milk. Continue tossing until all the milk is absorbed.
• Blend the ham in a food processor or blender. Add bread cubes, eggs, ricotta, parsley and salt& petter to taste. Process (or blend) until thoroughly mixed. The mixture should hold together and be almost dough like.
• Sprinkle some flour on a sheet of waxed paper. Dust your hands with the flour and shape the ham mixture into balls about one-and-one-half-inch, coating each one with flour.
• Preheat the oven to 200°F.
• Carefully add the dumplings to the simmering water. Don't crowd them. (Do them in batches if necessary.) Poach at a gentle simmer for about 10 minutes, or until the dumplings float to the top.
• As they are done, remove the dumplings with a slotted spoon to a heated platter and keep them warm in the oven while you cook the rest.
• Just before serving, spoon the dumplings onto individual plates and top with the Mushroom-Onion topping.
• _______________________.
• Mushroom-Onion Topping.
• Melt butter in skillet. Add chopped onions, and cook over low heat until onions are golden brown (about 15 minutes.).
• Add chopped mushrooms, cook for 1 minute, then add bread crumbs.
• Continue to cook, stirring, until bread crumbs are browned.
• Add parsley, remove from heat, and cover and keep warm until ready to serve.

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.