BAKED CORNMEAL DUMPLINGS
These big, golden cornmeal dumplings are delicious with stew or any type of dish with gravy.-Grace Yaskovic, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth. , Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired.
Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 909mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
CORNMEAL DUMPLING DOUGH
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.
SIMMERED GREENS WITH CORNMEAL DUMPLINGS
Provided by Edna Lewis
Categories Leafy Green Vegetable Side Kwanzaa Bacon Cornmeal Winter Collard Greens Mustard Greens Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
- Discard any coarse stems from greens and coarsely chop leaves.
- Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
- Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
- With wet hands, roll rounded tablespoons of dough into balls.
- Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
CORNMEAL DUMPLINGS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
- Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.
CORNMEAL DUMPLINGS
Make and share this Cornmeal Dumplings recipe from Food.com.
Provided by swirlycinnacakes
Categories Very Low Carbs
Time 33m
Yield 6 dumplings, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal, flour, baking powder and salt
- in med bowl. Cut in butter with fingers, pastry
- blender or 2 knives until mixture resembles.
- coarse crumbs.
- Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
- Drop dough onto stew to make 6 dumplings.
- Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 127.7, Fat 5.7, SaturatedFat 3.4, Cholesterol 14.3, Sodium 203.6, Carbohydrate 16.9, Fiber 1, Sugar 1.1, Protein 2.6
MUSTARDS & CORNMEAL DUMPLINGS
Make and share this Mustards & Cornmeal Dumplings recipe from Food.com.
Provided by mightyro_cooking4u
Categories Collard Greens
Time 11h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut up greens. In a large pot, bring 3 c water to a boil. If you wish, add ham hocks or pig tails for seasoning. Cook greens for about 45 minutes. Add an additional 3 c water. Bring to a boil for 10 minutes. Make dumplings by combining cornmeal, flour, baking powder and salt in a medium bowl. Slowly pour in warm milk (warm water can be added if milk is not available) Stir between additions. Dough should be slightly moist but not soupy. Scoop up mixture in large spoon. Shape into a small biscuit with finger tips. Drop dumplings on top of the greens and reduce heat to simmer. Cover and steam for 30 minutes or until dumplings are done. Use a dome lid to encourage steam.
Nutrition Facts : Calories 97.5, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.9, Sodium 1027.2, Carbohydrate 19.1, Fiber 1.3, Sugar 0.1, Protein 2.7
CORN DUMPLINGS
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
- Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
- Pour the pork broth into a large saucepan. Simmer over medium heat. Drop 12 large tablespoonfuls of the batter into the simmering broth. Cover. Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes. Remove with a slotted spoon. Divide among 4 bowls and serve with the mustard greens.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 2 grams, Carbohydrate 69 grams, Fat 4 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 894 milligrams, Sugar 6 grams
COLLARD GREENS AND CORNMEAL DUMPLINGS
Collard greens are a common dish in many African American households, and are especially important during New Year's celebrations. In folklore, the greens represent dollar bills, and the more you eat, the more money you'll have in the new year. In this version, adapted from "Jubilee: Recipes from Two Centuries of African American Cooking," by Toni Tipton-Martin, cornmeal dumplings simmer with the greens in a smoky stock. The dough is made using that rich potlikker and then added towards the end of cooking so the dumplings don't become soggy. This combination of greens and dumplings parallels the West African pairing of soups and stews with fufu, an accompaniment traditionally made from pounded yam, cassava or other starch. This is delicious on its own, but even better with black-eyed peas and rice.
Provided by Kayla Stewart
Categories vegetables, main course, side dish
Time 4h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the stock: In a large heavy stockpot, bring 3 quarts water, the smoked meat, onions, celery, carrots, garlic, peppercorns and bay leaves to a boil. Reduce the heat to maintain a simmer, and simmer, partially covered, until the flavors are well blended, about 2 hours.
- Remove the meat from the broth. When cool enough to handle, pull the meat off the bones (discard the skin, fat, and bones). Chop the meat and reserve for another use. (The meat can be refrigerated in an airtight container for up to 1 week.) Use a fine-mesh sieve to strain the stock into a container. Refrigerate the stock until the fat floats to the top or skim the fat using a fat separator or spoon to use immediately. For chilled stock, use a slotted spoon to skim off the fat and discard. Pour out 6 cups stock to use; reserve the rest for another use in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- Make the collards: In a medium saucepan, bring the 6 cups stock, the onion and garlic to a boil over high heat. Reduce the heat to maintain a simmer, cover and simmer while preparing the greens.
- Thoroughly wash the collards and trim away the stems, if desired. Discard the stems or coarsely chop. Stack 2 or 3 leaves on a cutting board and roll tightly into a log. Slice the greens crosswise into 1/4-inch-wide ribbons. Place the greens and stems, if using, and the chiles in the broth and return to a simmer. Cook, covered, about 1 1/2 hours for very tender greens; you may cook them for less time if you have young greens or prefer greens with more chew. Season to taste with salt and black pepper.
- About half an hour before the collards are done, prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small saucepan, melt the butter over medium-low heat. Spoon out 1/2 cup of the potlikker from the collards and add to the butter. Remove from the heat and stir it into the dry ingredients, adding more potlikker 1 tablespoon at a time if needed for the dough to come together into a mass. Let stand 5 minutes. When cool enough to handle, use wet fingertips to shape the dough into 6 round dumplings.
- During the last 15 minutes of the collards' cooking time, carefully drop the cornmeal dumplings into the pot with the greens, making sure the dumplings are submerged in the potlikker. Cover the pot and simmer until the dumplings are cooked through, 10 to 15 minutes. Serve the greens and dumplings in bowls with plenty of potlikker.
More about "mustards cornmeal dumplings recipes"
EASY CARIBBEAN CORNMEAL DUMPLINGS RECIPE - THE SPRUCE …
From thespruceeats.com
3.9/5 (40)Total Time 1 hrCategory Breakfast, Dinner, Lunch, BreadCalories 175 per serving
COLLARD GREENS WITH CORNMEAL DUMPLINGS - CORN …
From ansonmills.com
ROAST BEEF WITH CORNMEAL-THYME DUMPLINGS - TASTE OF …
From tasteofthesouthmagazine.com
HOW TO MAKE CORNMEAL DUMPLINGS: 13 STEPS (WITH …
From wikihow.com
COLLARD GREENS WITH CORNMEAL DUMPLINGS – SMITTEN KITCHEN
From smittenkitchen.com
JAMAICAN CORNMEAL DUMPLINGS - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
PAULA DEEN: SOUTHERN COLLARDS WITH CORNMEAL …
From pauladeen.com
TURNIPS WITH MUSTARD GREENS AND CORNMEAL DUMPLINGS
From thecraftyboomer.com
5/5 (1)Category VegetableCuisine AmericanTotal Time 1 hr 5 mins
CHICKEN AND CORNMEAL DUMPLINGS - PLAIN.RECIPES
From plain.recipes
RECIPE: COLLARD GREENS WITH POT LIKKER AND DUMPLINGS - KITCHN
From thekitchn.com
DELECTABLE CARIBBEAN CORNMEAL DUMPLINGS - THISBAGOGIRL
From thisbagogirl.com
HOW TO MAKE COLLARDS WITH CORN MEAL DUMPLINGS - OLD TIME …
From oldtimeknowledge.com
MUSTARD GREENS AND CORNBREAD DUMPLINGS - RECIPE | COOKS.COM
From cooks.com
STEAMED DUMPLINGS WITH MUSTARD, CELERY, PORK AND CORNMEAL …
From simplechinesefood.com
CORNMEAL DUMPLINGS RECIPE | SIDECHEF
From sidechef.com
HATTERAS ISLAND HOLIDAY RECIPES: COLLARDS & CORNMEAL DUMPLINGS
From midgettrealty.com
CREAMY CHICKEN WITH CORNMEAL DUMPLINGS - BETTER HOMES
From bhg.com
PAULA DEEN: TURNIP GREENS WITH CORNMEAL DUMPLINGS RECIPE
From pauladeen.com
MUSTARD GREENS DUMPLINGS - RECIPES | COOKS.COM
From cooks.com
MUSTARD GREENS WITH CORNBREAD DUMPLINGS : OPTIMAL RESOLUTION …
From recipeschoice.com
CORNMEAL DUMPLINGS – REDHEAD REFLECTIONS
From lisaannhardy.com
CORN DODGERS - AN OLD SOUTH RECIPE FROM LANA'S COOKING
From lanascooking.com
TURNIPS WITH MUSTARD GREENS AND CORNMEAL DUMPLINGS · THE …
From pinterest.ca
COLLARDS WITH CORNMEAL DUMPLINGS RECIPE - FITNESS TIPS | 2022
From keleefitness.com
HOW TO MAKE CORNMEAL DUMPLINGS | CLASSIC BAKES
From classicbakes.com
TURNIPS WITH MUSTARD GREENS AND CORNMEAL DUMPLINGS | RECIPE
From pinterest.com
COLLARD GREENS AND CORNBREAD DUMPLINGS! - GASTROSOUL
From gastrosoul.com
SOUTHERN COLLARDS WITH CORNMEAL DUMPLINGS
From recipeschoice.com
MUSTARD GREENS AND CORN MEAL DUMPLINGS - YOUTUBE
VEGAN CORNMEAL DUMPLINGS – THE CONGAREE MILLING COMPANY
From thecongareemillingcompany.com
MUSTARD DUMPLINGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHICKEN, CORNMEAL DUMPLINGS, AND COLLARDS - PRACTICALLY ADULTING
From practicallyadultingblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love