Mamas Ham Dumplings Recipes

MAMAW'S HAM & DUMPLINGS

Steps:

• Place rinsed and soaked beans, that have been rinsed again and drained well, into a large soup pot.
• Add all remaining ingredients to the pot (EXCEPT THE BISCUITS)
• Water should be covering contents of the top (plus about 2 inches). If it is not, add more water until it does.
• Cook uncovered on Med-High until boiling, stirring occasionally.
• Once boiling, cover and reduce heat to a simmer.
• Simmer covered for 1 1/2 hours.
• Remove the ham bone, pick all meat from the bone and chop it up. Return chopped ham to the pot, and discard the bone now.
• Remove bay leaf from pot and discard.
• Leaving the lid off, return pot to a boil.
• Once boiling, add "dumplings" by pinching small pieces of biscuits off and throwing them into the pot as you do. Keep going til you are out of biscuits.
• Stir the small biscuits pieces into the pot weel, then reduce heat to low and cook another 30 minutes. Add water as desired, if it gets too thick. ((( Should NOT be runny like a soup though at all )))).
• Serve hot and enjoy! Freezes well too!

MAMA'S HAM DUMPLINGS (ARVETTATITE) RECIPE

Steps:

• 1. Put the bones into a large stock pot and pour the cold water over them. Turn on the heat as low as you can get it and bring the water slowly to the boiling point, carefully skimming off the scum as it pops to the surface. It will take about 45 minutes. 2. Add the onion, carrot, and peppercorns. Simmer slowly for at least 1 hour, 2 is better. Strain, discarding the solids, return the broth to the pot, bring it back to a boil, and reduce it to 1½ quarts (about half). 3. Make the dumplings according to the recipe. Drop them a few at a time into the simmering broth and let them simmer for 5 minutes. Add pepper, stir in the ham and simmer for 2 to 3 minutes more. Ladle onto a serving platter. Raised Dumplings Serves 6 10 ounces (about 2 cups)all-purpose flour ½ teaspoon baking soda 2 teaspoon baking powder 1 teaspoon salt 4 tablespoons lard, shortening, or unsalted butter 1 cup whole milk buttermilk or regular milk with 1 teaspoon of vinegar added to make buttermilk. 1. Sift or whisk together the flour, soda, baking powder, and salt into a mixing bowl. Cut in the lard with a pastry blender until it resembles coarse corn meal. 2. Make a well in the center and pour in the buttermilk. Using a wooden spoon and as few strokes as possible, quickly stir the ingredients together. 3. To shape flat dumplings (sometimes called "slipperies") like my grandmother's, turn the dough onto a lightly floured smooth work surface. Flour you hands and gently push it away from you to flatten. Fold it in half, gently press flat with the heel of your hand, and give it a quarter turn. Repeat this until just smooth, about 12 to 15 folds. Dust the work surface and the dough with more flour and roll it out to a thickness of 1/8-inch. Quickly cut into 1-inch strips, and then cut them into 2-inch lengths. Cook immediately. Turn off heat and cover. Let sit for 10 minutes to steam and finish cooking.

ORIGINAL KUMLA RECIPE FROM MOM

Steps:

• Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
• Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
• Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
• Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
• Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.

PAP'S HAM AND DUMPLINGS

Steps:

• For the dumplings: Whisk together the eggs and milk in a large bowl. Mix in the flour, chives and nutmeg. Set aside to rest until ready to use.
• For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes.
• Bring large pot of salted water to boil. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Dip a bench scraper in the boiling water, then use it to "cut" the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Transfer the dumplings to the Dutch oven with the cabbage. Mix in the parsley and mustard and any additional salt and pepper if needed. Serve.