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Dublin Dumpling Stew

Meat.World's picture
  Boneless pork 1 Pound, trimmed and cut into 1-inch cubes
  Butter/Margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Carrots 5 Medium
  Water 3 Cup (48 tbs)
  Beef bouillon granules 1 Tablespoon
  Salt 1 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Frozen mixed vegetables 10 Ounce (1 Package)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Caraway seed 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground mustard 1⁄4 Teaspoon
  Egg 1
  Milk 2⁄3 Cup (10.67 tbs)
  Vegetable oil 2 Tablespoon

In a Dutch oven or soup kettle over high heat, brown pork in butter.
Add onion, celery and garlic; reduce heat to medium and cook until vegetables are tender.
Cut carrots into 2-in.pieces, then quarter lengthwise; add to pork mixture.
Add water, bouillon and salt.
Reduce heat; cover and simmer for 45 minutes or until the meat and vegetables are tender.
Combine flour and cold water until smooth; stir into stew.
Bring to a boil; boil and stir for 2 minutes.
Add mixed vegetables; reduce heat to low.
In a bowl, combine the first six dumpling ingredients.
Beat egg, milk and oil; add to dry ingredients all at once.
Mix just until moistened.
Drop by tablespoonfuls into bubbling stew.
Cover tightly and simmer for 25 minutes or until the dumplings are cooked through.

Recipe Summary

Side Dish

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