Bonnies Corn Dumplings Recipes

CORN DUMPLINGS

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).

CORNMEAL DUMPLINGS

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.

CORN CHOWDER WITH DUMPLINGS

Steps:

• In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. , For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. , Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

SHORT RIBS WITH DUMPLINGS

Steps:

• Cut ribs into 1-inch pieces.
• In a Dutch oven, brown ribs on all sides in oil.
• Add onion and garlic; cook until onion is tender, stirring occasionally.
• Stir in tomatoes, 1/2 cup broth, soy sauce, and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
• Combine cornstarch and remaining broth; stir into beef mixture.
• Bring to a boil; stirring constantly.
• For dumplings, combine the water, cornmeal, and salt in a saucepan; bring to a boil.
• Cook and stir for 1-2 minutes or until thickened; remove from the heat.
• Stir a small amount into egg; return all to pan.
• Combine flour, baking powder, and pepper; stir into cornmeal mixture.
• Add corn.
• Drop by rounded tablespoonfuls into simmering stew.
• Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.

CORNBREAD DUMPLINGS

Steps:

• 1. Stir together the first three ingredients. Mix in enough water to hold together well. Shape into balls a little smaller than a golf ball and flatten. Add to simmering liquid of your soup, stew, or collard greens. Turn heat down to medium high and return lid to pot. Cook about 15 minutes.

CORNMEAL DUMPLINGS

Steps:

• Combine dry ingredients.
• Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
• Add milk and stir.
• Drop dough by spoonful (6) into stew.
• Cover and simmer about 18 minutes or until dumplings are firm to the touch.