CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS
Provided by Robin Miller : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
- Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
- Serve soup with dumplings.
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 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.
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 DUMPLINGS
Make and share this Cornmeal Dumplings recipe from Food.com.
Provided by Luvs 2 Cook
Categories < 30 Mins
Time 30m
Yield 8 dumplings
Number Of Ingredients 8
Steps:
- Prepare dumplings while turnip greens are cooking.
- Slowly stir cornmeal and salt into boiling water.
- Cook and stir for 2 minutes, remove from heat and let cool.
- Sift together the flour and baking powder.
- Dissolve baking soda into sour milk.
- Alternately add flour and milk to cornmeal.
- Then add the egg and beat the mixture for 1 minute.
- Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
- To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.
CORNMEAL DUMPLINGS
This is one of those island meals referred to as being 'country food' for it's rustic feel and simplicity.
Provided by CaribbeanPot
Categories Quick and Easy Vegan Budget-Friendly Vegetarian Pescatarian Weeknight Dinners 30 or Less Easy Quick Dairy-Free Shellfish-Free Beginner Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Stove
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Add Cornmeal (1/2 cup), All-Purpose Flour (1 cup), Ground Cinnamon (1 pinch), Baking Powder (1 1/2 teaspoon), and Granulated Sugar (1 teaspoon) to a bowl and give it a good whisk to mix everything together.
- Bring a large pot of water to a boil. Then add a bit of the lukewarm Water (to taste) at a time and mix until you have a dough. The dough should be firm, but soft. Knead for about 2-3 minutes then prepare to separate into dumplings.
- Pinch off a piece, then shape like a small cigar.
- Now flatten out from the center, until you have a shaped dumpling.
- Heavily season the boiling water with salt. Place them into the pot and cook for about 15 minutes. They will get bigger in size and float when they're fully cooked.
- Drain and serve warm.
- If you don't have a topping for these, you can certainly toss it in some butter or olive oil and crack in some fresh black pepper. Enjoy.
Nutrition Facts : Calories 173 calories, Protein 4.5 g, Fat 0.9 g, Carbohydrate 36.6 g, Fiber 2.0 g, Sugar 1.2 g, Sodium 158.3 mg, SaturatedFat 0.1 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 0.6 g
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.
GRAPE DUMPLINGS
Grape dumplings are a favorite treat among southeastern Indigenous nations. Originally made with strained muscadine or possum grapes, they've been adapted by modern cooks using other dark grape varieties and bottled Concord grape juice. In a blend of old and new, this take on the popular indigenous recipe pays homage to the historic use of cornmeal while observing popular contemporary practices of adding flour and sweetener. The dumplings incorporate blue cornmeal and whole-wheat flour to intensify the rich evening shades of the dish, and the sauce substitutes agave for granulated sugar. Pair them with vanilla ice cream and a sprig of fresh tarragon for a delightful explosion of perfectly purple goodness.
Provided by Kevin Noble Maillard
Categories dumplings, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1 ½ inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
- Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
- Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
- Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately ¼-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
- Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
- Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
- Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
- Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
- Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.
CORN DUMPLINGS
Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-9 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts :
CHICKEN WITH CORNMEAL DUMPLINGS
SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner-with its pronounced taste of hops-works best.
Yield serves 6
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
- Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
- Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
- (Per Serving)
- Calories: 438
- Fat: 17g (7g Saturated Fat)
- Protein: 26g
- Carbohydrates: 35g
- Fiber: 3g
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.
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