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Dublin Dumpling Stew

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.
  • Total Time
    Prep: 20 min. Cook: 1 hour 25 min.
  • Makes
    6 servings


  • 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
  • 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


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

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