Lancaster Soup 'N Dumplings
|Chicken broth||13 3⁄4 Ounce (1 can / 1 3/4 cups)|
|Pork shoulder||2 Pound, excess fat removed|
|Cabbage||1 Pound, shredded|
|Chopped onion||1 Cup (16 tbs)|
|Chopped fresh tomatoes||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms in juice||4 Ounce (1 can)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Water||4 Cup (64 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Caraway seeds||1 Teaspoon|
|Vegetable shortening||1 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Whole egg||1 , beaten|
|Plain yogurt||8 Ounce (1 carton)|
1) Take a 6-quart pressure cooker and put the cooking rack in place. Put the chicken broth, salt and black pepper into the pressure cooker. Add pork and secure the lid.
2) Put the pressure regualtor in the vent pipe and increase the flame to high heat. Allow it to cook on high heat until the pressure regualtor begins to rock.
3) Reduce the heat to low and maintain a steady pressure of about 15 pounds. Cook for about 30 minutes.
4) In the meanwhile, prepare the dumplings by mixing flour, baking powder, baking soda, salt and caraway seeds in a mixing bowl. cut in the shortening and add chopped parsley. Beat the egg and yogurt into the mixture until just moistened.
5) Turn off the flame and allow the pressure cooker to cool. Set the cooking rack aside and remove the bones from the pork (this can be done a day in advance).
6) Now, put meat in the pressure cooker along with onion, cabbage, tomato, paprika, mushrooms and water. Close the lid and cook for 5 minutes at 15 pounds pressure.
7) Turn off the heat and allow the pressure cooker to cool. Now, take a rounded tablespoon and dip in the dumpling mixture to form rounds dumplings. Add on top of the simmering soup.
8) Steam uncovered for about 25 minutes on medium heat.
9) Put one dumpling in each soup bowl and serve. You can also serve with extra yogurt.