YIELD
servingsPREP
10 minCOOK
15 minREADY
25 minIngredients
2
1E+1
TEASPOONS
ML
LARD
fat ( butter, or margarine, olive or vegetable oil, bacon drippings or chicken fat)
fat ( butter, or margarine, olive or vegetable oil, bacon drippings or chicken fat)
Directions
Into small mixing bowl, sift together the cornmeal, flour, baking powder and salt.
In separate bowl, beat egg yolk with milk and fat. Stir into dry ingredients.
Drop by serving spoonfuls onto simmering vegetables, stew, soup or stock.
Cover tightly and cook 15 minutes over low heat.
Serve hot.
Makes 2 or 3 dumplings, enough for 1 generous serving It can be doubled (see note).
CHEESE CORNMEAL DUMPLINGS Fold into batter 1 ounce (about 1½ tablespoons) finely diced hard cheese such as provolone, cheddar, Monterey jack, Swiss, Edam, Muenster, havarti, etc.
Cook as directed.
Note: When doubling recipe, use 1 whole egg rather than 2 egg yolks.
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