HOW TO MAKE CORNMEAL DUMPLING.wmv
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BOILED FLOUR CORNMEAL DUMPLING
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Corn meal dumplings.
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Simmer the collard mixture, uncovered, for 15 minutes, stirring occasionally. While the collards simmer, prepare the cornmeal dumplings: Whisk together the flour, cornmeal, brown sugar, baking powder and a dash of the salt. Blend in the butter with your fingertips. Stir in.1/2 cup whole milk. whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips.
Stir in milk until just combined. Let dough stand 5 minutes. With wet hands, roll rounded tablespoons of dough into balls. Gently place dumplings on.
As soon as the butter has melted, pour the boiling mixture over the cornmeal and stir with a rubber spatula to moisten. Let the mixture cool for 5 minutes. While the collards cook, bring the water in the saucepan to a boil over high heat. Gently fold the pastry flour mixture into the cornmeal mush with a rubber spatula.For Dumplings: Place cornmeal in a large mixing bowl.
Sift together flour, baking powder, and salt; mix into cornmeal. Beat eggs and combine with cornmeal mixture. Add milk and drippings.Make the Collard Greens with Cornmeal Dumplings: In a saucepan, bring the stock, onion, and garlic to a boil over high heat. Reduce the heat, cover, and simmer while preparing the greens.
Thoroughly wash the greens and trim away the stems, if desired. Discard the stems or chop small.1 medium yellow onion, diced. ½ teaspoon red chili flakes. 10 turns of the pepper mill or ¼ teaspoon black pepper.
2 pounds or 1 whole head collards, large stems removed. 1 teaspoons salt. 1 tablespoon granulated sugar (optional) ⅔ cup all-purpose flour. ⅓.
Ingredients 1 (1-pound) piece slab bacon 3 quarts water 3 pound mixed greens such as collard, mustard, and turnip 2/3 cup all-purpose flour 1/3 cup yellow cornmeal 2.Carefully place the dumplings all around the edges of the pot, on top of and encircling the bubbling greens. Continue adding dumplings, working inward, until you have used up all the dough. Using a ladle or a large spoon, scoop up pot likker and spoon it over the dumplings.
Remove the stems and midribs from the collards, then chop into 1-inch pieces. Rinse chopped collards in cool water and drain. Add oil to a large saucepan and warm over medium heat. Add the onion and cook until translucent and golden, about 5 minutes.Place smoked meat in water along with House Seasoning, bouillon, and ginger.
Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water.
1½ pounds (2 bunches) collard greens. 3 cups Smoked Ham and Chicken Stock. 1 small yellow onion, peeled and chopped. 1 small piece bay leaf.
1 teaspoon sugar or agave. 1/2 teaspoon red pepper flakes (optional) Fine sea salt. Freshly ground black pepper. White vinegar.
Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal mixture by tablespoonfuls onto a well floured board, and roll in flour.
2 quarts chicken broth or water. 1 teaspoon hot sauce, such as Paula Deen Hot Sauce. 1 teaspoon The Lady and Sons House Seasoning, recipe follows.
One 1-pound bunch collards, center ribs remove.recipes. Blueberry Cobbler. Achari Pimento Cheese Pure Soul’s BBQ Jackfruit with Apple Slaw.
Swamp Cabbage Slaw. Stewed Collard Greens. North Indian (Punjabi) Saag Paneer. Collard Sandwich. Collard Kraut.
Catfish Escabeche. Green Tomato and Watermelon Rind Achaar. Matzoh Ball Soup. Jeen Duy. Stewed Greens with Cornmeal Dumplings.In a medium bowl combine the cornmeal, flour, salt, onions, and baking powder mix all the ingredients thoroughly together.
Slowly add the water to the ingredients mixing until a soft sticky dough occurs. Use a teaspoon to drop the dumplings into the greens. However, you could shape the dumplings into small balls using clean hands.
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