|1 cup||Corn meal|
|¼ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|4 tablespoons||Cheese; grated [optional]|
|¼ teaspoon||Paprika or|
|⅛ teaspoon||Cayenne [optional]|
|2 teaspoons||Parsley [optional]|
|1 tablespoon||Onion; minced [optional]|
|1 tablespoon||Butter; melted or bacon fat|
|6 cups||Stock; simmering hot|
The secret to making light dumplings is to keep them steaming on top of simmering liquid. Too low a temp and they won't cook through thoroughly but too a high a boil and the egg protein will toughen.
Use enough liquid in a big enough pot for the dumplings to expand; do not crowd them.
Make sure the pot's lid fits securely so that steam won't escape and NEVER lift the lid until the dumplings are finished.
Sift the corn meal, flour, baking powder and salt together. Add the optional seasonings to the flour mixture. Beat the eggs, add milk and combine the egg-milk mixture with the dry ingredients. Stir in the melted butter or bacon fat.
To make the dumplings extra fluffy and light, separate the eggs. Beat the yolks thoroughly and add the milk. Set aside. Beat the whites until stiff. Add the milk mixture to the dry ingredients; add the butter or bacon fat. Then gently fold in the whites with a minimum of stirring.
Drop the batter from a spoon into hot stock or water. The stock should be at a low rolling boil; as the batter is added the temp will drop. Cover the pot tightly. Simmer the dumplings 15 min. Remove them with a slotted spoon and serve at once.
Adapted from the Joy of Cooking recipe by Jim Weller Submitted By JIM WELLER On 12-30-95