California Dumplings Casserole
Submitted by dee
Tender pork with fluffy poppy seed dumplings, creamy sauce, and pearl onions. A vintage comfort casserole that turns a simple Sunday dinner into something special.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minForget everything you know about basic casseroles. This California Dumplings Casserole features tender braised pork topped with herb-flecked dumplings rolled in buttery breadcrumbs.
The dumplings themselves are the star: light, savory, and studded with poppy seeds, celery seed, and poultry seasoning for a flavor profile that tastes like Thanksgiving stuffing met your favorite biscuit.
A silky sour cream sauce ties everything together, making this the kind of one-dish meal that has everyone reaching for seconds.
Chef Tips
- Brown the meat well: Those caramelized bits stuck to the skillet become the flavor foundation for your sauce.
- Don’t overmix the dumpling dough: Stir just until the dry ingredients are moistened. Overworking creates tough, dense dumplings instead of fluffy clouds.
- Roll dumplings in crumbs while warm: The butter-breadcrumb coating creates a golden, crispy exterior that contrasts beautifully with the tender interior.
Ingredients
Directions
In small bowl or plastic bag, combine ⅓ cup flour and paprika; shake well.
Add pork/veal; coat well with flour mixture.
In large skillet, heat ¼ cup oil over medium-high heat.
Add meat; cook until browned.
Add ½ teaspoon salt, pepper and 1 cup water.
Bring to a boil. Reduce heat; simmer uncovered 30 minutes or until meat is tender, stirring occasionally.
Transfer meat to ungreased 13 x 9 (3-quart) baking dish .
In same skillet, combine 1 can cream of chicken soup and 1½ cup water; bring to a boil, stirring constantly.
Pour over veal mixture in baking dish.
Add onions; mix well.
Heat oven to 425℉ (220℃).
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 2 cup flour, baking powder, poppy seeds, minced onion, celery seed, poultry seasoning and ¼ teaspoon salt; mix well.
Add ¼ cup oil and enough milk so that, when stirred, dry ingredients are just moistened.
In small bowl, combine butter and bread crumbs.
Drop rounded tablespoons of dough into crumb mixture; roll to coat well.
Arrange dumplings over warm meat mixture.
Bake at 425℉ (220℃) for 20 to 25 minutes until dumplings are deep golden brown.
Meanwhile, in medium saucepan combine all sauce ingredients.
Bring just to a boil.
Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, stirring frequently.
Serve sauce with casserole and dumplings.
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