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Dublin Dumpling Stew Recipe

I've come a long way with my cooking since getting married some 40 years ago...and the credit goes to my older sister. Through the years, she's passed on many delicious recipes like this.

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Dublin Dumpling Stew Recipe

Prep: 20 min. Cook: 1 hour 25 min.

Yield: 6 Servings

20 85 105

Ingredients

1 pound boneless pork, trimmed and cut into 1-inch cubes
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
5 medium carrots
3 cups water
1 tablespoon beef bouillon granules
1 teaspoon salt
1/4 cup all-purpose flour
1/2 cup cold water
1 package (10 ounces) frozen mixed vegetables
DUMPLINGS:
1-1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 egg
2/3 cup milk
2 tablespoons canola oil

Directions

In a Dutch oven, brown pork in butter over medium heat. Add the onion, celery and garlic; cook until vegetables are tender. Quarter carrots lengthwise, then cut into 2-in. pieces; add to pork mixture. Add the water, bouillon and salt. Bring to a boil. 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; cook and stir for 2 minutes or until thickened. Add mixed vegetables; reduce heat to low.
For dumplings, in a small bowl, combine the flour, sugar, baking powder, caraway seeds, salt and mustard. Beat the egg, milk and oil; add to dry ingredients all at once. Stir just until moistened. Drop by tablespoonfuls over stew. Cover and simmer for 25 minutes or until a toothpick inserted into a dumpling comes out clean. Yield: 6 servings.

Nutritional Analysis: 1-2/3 cup equals 411 calories, 15 g fat (5 g saturated fat), 94 mg cholesterol, 1,256 mg sodium, 45 g carbohydrate, 5 g fiber, 24 g protein.

Originally published as Dublin Dumpling Stew in Country Pork , p36