Dublin Dumpling Stew

[rtebalt]

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
DUMPLINGS:
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
Directions:
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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