Dublin Dumpling Stew

Holidays & Special Occasions St. Patricks Day Dublin Dumpling Stew

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      1 pound boneless pork, trimmed and cut into 1-inch cubes
      2 tablespoons butter
      1/2 cup chopped onion
      1/2 cup chopped celery
      1 garlic clove, minced
      5 medium carrots
      3 cups water
      1 tablespoon beef bouillon granules
      1 teaspoon salt
      1/4 cup all-purpose flour
      1/2 cup cold water
      1 package (10 ounces) frozen mixed vegetables
      1-1/2 cups all-purpose flour
      1 tablespoon sugar
      2 teaspoons baking powder
      1 teaspoon caraway seed
      1/2 teaspoon salt
      1/4 teaspoon ground mustard
      1 egg
      2/3 cup milk
      2 tablespoons vegetable oil
      In a Dutch oven, brown pork in butter over medium heat.

      Add the onion, celery and garlic; cook until vegetables are tender. Quarter carrots lengthwise, then cut into 2-in. pieces; add to pork mixture.

      Add the water, bouillon and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until the meat and vegetables are tender.
      Combine flour and cold water until smooth; stir into stew.

      Bring to a boil; cook and stir for 2 minutes or until thickened. Add mixed vegetables; reduce heat to low.
      For dumplings, in a small bowl, combine the flour, sugar, baking powder, salt and mustard. Beat the egg, milk and oil; add to dry ingredients all at once.

      Stir just until moistened. Drop by tablespoonfuls over stew. Cover and simmer for 25 minutes or until a toothpick inserted into a dumpling comes out clean.

      Yield: 6 servings (2-1/2 quarts).

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Holidays & Special Occasions St. Patricks Day Dublin Dumpling Stew