Cornmeal Dumplings
Submitted by bayoulady10
Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThese little cornmeal pillows are the crown jewel of any simmering pot of soup or stew.
The batter comes together in minutes: cornmeal, a touch of flour, baking powder, egg yolk, milk, and your fat of choice (lard, butter, bacon drippings, you name it). Drop spoonfuls right onto your simmering liquid, clap on the lid, and 15 minutes later you’ve got tender, steamy dumplings with a subtle corn sweetness.
This is a small-batch recipe sized for one generous serving, which makes it ideal for solo dinners. Double it easily (use a whole egg instead of two yolks) when you’re feeding more.
Variations
- Cheese cornmeal dumplings: Fold in 1.5 tablespoons of finely diced hard cheese like cheddar, provolone, or Swiss before dropping into the pot.
Kitchen Tips
- Keep the lid on for the full 15 minutes. Peeking lets the steam escape and the dumplings won’t rise properly.
- Drop the batter onto the surface of simmering (not boiling) liquid. A hard boil knocks them around and they fall apart.
- Bacon drippings or chicken fat as the fat component add incredible depth if you’re topping a savory stew.
Ingredients
fat ( butter, or margarine, olive or vegetable oil, bacon drippings or chicken fat)
Directions
Into small mixing bowl, sift together the cornmeal, flour, baking powder and salt.
In separate bowl, beat egg yolk with milk and fat. Stir into dry ingredients.
Drop by serving spoonfuls onto simmering vegetables, stew, soup or stock.
Cover tightly and cook 15 minutes over low heat.
Serve hot.
Makes 2 or 3 dumplings, enough for 1 generous serving It can be doubled (see note).
CHEESE CORNMEAL DUMPLINGS Fold into batter 1 ounce (about 1½ tablespoons) finely diced hard cheese such as provolone, cheddar, Monterey jack, Swiss, Edam, Muenster, havarti, etc.
Cook as directed.
Note: When doubling recipe, use 1 whole egg rather than 2 egg yolks.
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