Dublin Dumpling Stew
|Boneless pork||1 Pound, trimmed and cut into 1-inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||3 Cup (48 tbs)|
|Beef bouillon granules||1 Tablespoon|
|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)|
|Baking powder||2 Teaspoon|
|Caraway seed||1 Teaspoon|
|Ground mustard||1⁄4 Teaspoon|
|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.