Dill Cornmeal Dumplings
Yield
servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cornmeal
yellow |
|
| 1 | tablespoon |
dill weed
finely chopped |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
vegetable shortening
chilled |
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 79 | ml |
cornmeal
yellow |
|
| 15 | ml |
dill weed
finely chopped |
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
vegetable shortening
chilled |
|
| 237 | ml |
milk
|
|
Directions
In a medium bowl, combine the first 5 ingredients.
With 2 knives or your fingers, cut in the shortening until the mixture resembles coarse crumbs.
Add the milk, stirring with a fork, just until the mixture holds together.
With a large spoon, drop dumpling batter in 8 spoonfuls over the stew.
Simmer over medium-low heat, covered, about 16 minutes, or until the dumplings are done.
