Dublin Dumpling Stew Recipe

4.5 1 3
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Dublin Dumpling Stew Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 25 min.

Ingredients

  • 1 pound boneless pork, trimmed and cut into 1-inch cubes
  • 2 tablespoons butter or margarine
  • 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 seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 egg
  • 2/3 cup milk
  • 2 tablespoons vegetable oil

Directions

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. Yield: 6-8 servings (2-1/2 quarts).
Originally published as Dublin Dumpling Stew in Country Pork 1996, p36

Nutritional Facts

1-2/3 cups: 411 calories, 15g fat (5g saturated fat), 94mg cholesterol, 1256mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 24g protein.

  • 1 pound boneless pork, trimmed and cut into 1-inch cubes
  • 2 tablespoons butter or margarine
  • 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 seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 egg
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  1. 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. Yield: 6-8 servings (2-1/2 quarts).
Originally published as Dublin Dumpling Stew in Country Pork 1996, p36

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MY REVIEW
blondilocks User ID: 3293082 202256
Reviewed Mar. 18, 2009

"I made this recipe for

St. Patty's day. My family LOVED this!!"

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