Newfoundland Dumplings Food

DUMPLINGS

Steps:

• Measure the flour, parsley, baking powder and salt in a medium bowl.
• Cut the shortening into this mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir in the milk.
• Drop the dough by 10 to 12 spoonfuls onto hot meat or vegetables in a boiling stew (do not drop directly into liquid) Cook, uncovered, for 10 minutes. Cover and cook another 10 minutes.

NEWFOUNDLAND PEA SOUP AND DOUGH BOYS

Steps:

• Simmer the ham bone, garlic, carrot, small onion and water slowly in a large covered pot for 1½ hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.
• Add the split peas, bay leaves, dried thyme, pepper and red onion. If you are using salt beef, add it here.
• I don't add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end. Let your own taste be the guide.
• Simmer slowly and gently for about 45 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot.
• Add the diced carrots and diced ham.
• Simmer for an additional 10 minutes stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not. Now add the dough boys to a very gently simmering pot
• Sift together the flour, sugar, baking powder, baking soda and salt.
• Using a wooden spoon, very quickly mix in the milk and melted butter.
• Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing.
• Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup.
• Place the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.

NEWFOUNDLAND JIGG'S DINNER

Steps:

• Cover the corned beef with cold water and soak overnight in the refrigerator.
• Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
• After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
• Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
• While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
• During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
• When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.

NEWFOUNDLAND DUMPLINGS

Steps:

• MAKING 1. In a bowl blend together flour, baking powder and salt. 2. Then stir in 1/2 cup milk, approximately and drop by spoonful over hot stew or soup. 3. With cover let it simmer 15 minutes without lifting lid. SERVING 4. Serve immediately. TIP To drop the dough over the soup or stew it should be just soft enough to drop from spoon.

NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)

Steps:

• For the soup:.
• Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
• Make doughboys as follows:.
• Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.

NEWFOUNDLAND PEA SOUP

Steps:

• Soup: Add the 2 cups of yellow split peas to the saucepan with the water and the onion.
• Bring to a boil, and allow to simmer for 30 minutes or until tender.
• Add the ham, carrot and turnip and cook for about 15 minutes or until vegetables are softened.
• Add in potatoe and cook until soft.
• Dumplings: Mix together flour, baking powder, and salt in a mixing bowl.
• Cut margarine into the flour until the mixture looks like fine crumbs.
• Stir in water.
• Drop the dough into the soup by spoonfuls.
• Boil uncovered for 10 minutes.
• Cover and cook for 10 more minutes.

NEWFOUNDLAND SPLIT PEA SOUP

Steps:

• Pour water into a large soup pot, add split peas and bring to a rapid boil over high heat for approx 30 minutes
• (note: soaking peas overnight will cut down on cook time)
• (((if using salt meat or ham, cut into bite-sized pieces and bring to a boil in a separate pot. Boil meat for approx 30 mins, and remove from heat. drain salty liquid from meat, rinse with cold water, and let stand. Nutritional info for this recipe is for soup that is meatless)))
• add onion (skin removed) to boiling peas and lower heat, allow to simmer for approx 1 hour or until peas are mushy and liquid has thickened to soup-like consistency
• ((if you are using ham or salt meat, add now))
• note: you may need to add water to get soup to desired thickness. I like my pea soup to be very, very thick. Feel free to add water to boiling peas to suit your own tastes!
• once soup consistency has been reached, add diced veggies and simmer soup until veggies reach desired tenderness.
• (in Newfoundland, chefs add 'dough by's' to the boiling soup in the last 20 minutes. These are simple flour/water/baking soda dumplings that swell up and go great with the soup! a good recipe for dough 'bys (and another recipe for the soup) can be found at http://www.recipezaar.com/Newfoundland-Style-Pea-Soup-With-Doughboys-Dumplings-332086)
• serve and enjoy!
• makes approx. 8 1-cup servings

TRADITIONAL NEWFOUNDLAND PEAS SOUP & DOUGHBOYS

Steps:

• Method: 1 -In a bowl of cold water soak salt beef or salt spareribs and in another bowl of cold water soak your yellow split peas overnight. 2 - The next day, Start the cooking on your salt beef in a pot of hot water for about 30 minutes then drain off and cut in small pieces. 3 -Drain off water from your peas, then in a large boiler add six cups of broth and salt beef also pieces of ham start boiling on a medium heat with lid half opened, for one hour stirring occasionally. 4 - After cooking for one hour add all your vegetables and black pepper, butter continue boiling on a medium heat stirring occasionally for another hour. 5 - When peas soup have almost cooked start adding your dough for your doughboys, take scoops of dough with a tbsp and drop in the soup cook for about five to ten minutes covered. 6 - Start plating peas soup and top with fresh herbs and more black pepper. "Peas cooked in a cotton bag with your boiled jiggs dinner also can be used for your peas soup, just add vegetables and broth boil for about half hour then add doughboys cook for another five minutes." Doughboys recipe: 1 1/2 cups flour 1/4 cup butter 3 teaspoons baking powder 1 teaspoon salt 1 cup cold water or milk Doughboys method: 1. Cut butter into small pieces then add to flour, baking powder and salt. 2. Add water or milk to make a soft dough. 3. Drop a tablespoon full into soup, cover pot tightly and cook for 5 to 10 minutes.