Cornmeal Dumplings recipes - Vegetables
Author: Hope Coe
This combination of greens and dumplings parallels the West African pairing of soups and stews with fufu, an accompaniment traditionally made from pounded yam, cassava or other starch. In this version, adapted from “Jubilee: Recipes from Two Centuries of African American Cooking,” by Toni Tipton-Martin, cornmeal dumplings simmer with the greens in a smoky stock.
Collard Greens and Cornmeal Dumplings
Collard greens are a common dish in many African American households, and are especially important during New Year’s celebrations. In folklore, the greens represent dollar bills, and the more you eat, the more money you’ll have in the new year. In this version, adapted from “Jubilee: Recipes from Two Centuries of African American Cooking,” by Toni Tipton-Martin, cornmeal dumplings simmer with the greens in a smoky stock. The dough is made using that rich potlikker and then added towards the end of cooking so the dumplings don’t become soggy. This combination of greens and dumplings parallels the West African pairing of soups and stews with fufu, an accompaniment traditionally made from pounded yam, cassava or other starch. This is delicious on its own, but even better with black-eyed peas and rice.
Provided by: Kayla Stewart
Total time: 240 minutes
Yields: 6 servings
Cuisine: southern
Number of ingredients: 18
Provided by: Kayla Stewart
Total time: 240 minutes
Yields: 6 servings
Cuisine: southern
Number of ingredients: 18
Ingredients:
- 2 smoked ham hocks or 2 smoked turkey wings
- 2 medium onions, quartered
- 4 celery stalks, including leaves, halved
- 2 carrots, scrubbed and quartered
- 2 garlic cloves, peeled and smashed
- 1/2 teaspoon black peppercorns
- 2 dried bay leaves
- 1/2 small onion, chopped
- 1 garlic clove, minced
- 1 large bunch (1 pound) collard greens
- 2 small dried red chiles or 1 teaspoon red-pepper flakes
- Salt and black pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups coarsely ground cornmeal
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine salt
- 2 tablespoons unsalted butter
How to cook:
- Make the stock: In a large heavy stockpot, bring 3 quarts water, the smoked meat, onions, celery, carrots, garlic, peppercorns and bay leaves to a boil. Reduce the heat to maintain a simmer, and simmer, partially covered, until the flavors are well blended, about 2 hours.
- Remove the meat from the broth. When cool enough to handle, pull the meat off the bones (discard the skin, fat, and bones). Chop the meat and reserve for another use. (The meat can be refrigerated in an airtight container for up to 1 week.) Use a fine-mesh sieve to strain the stock into a container. Refrigerate the stock until the fat floats to the top or skim the fat using a fat separator or spoon to use immediately. For chilled stock, use a slotted spoon to skim off the fat and discard. Pour out 6 cups stock to use; reserve the rest for another use in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- Make the collards: In a medium saucepan, bring the 6 cups stock, the onion and garlic to a boil over high heat. Reduce the heat to maintain a simmer, cover and simmer while preparing the greens.
- Thoroughly wash the collards and trim away the stems, if desired. Discard the stems or coarsely chop. Stack 2 or 3 leaves on a cutting board and roll tightly into a log. Slice the greens crosswise into 1/4-inch-wide ribbons. Place the greens and stems, if using, and the chiles in the broth and return to a simmer. Cook, covered, about 1 1/2 hours for very tender greens; you may cook them for less time if you have young greens or prefer greens with more chew. Season to taste with salt and black pepper.
- About half an hour before the collards are done, prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small saucepan, melt the butter over medium-low heat. Spoon out 1/2 cup of the potlikker from the collards and add to the butter. Remove from the heat and stir it into the dry ingredients, adding more potlikker 1 tablespoon at a time if needed for the dough to come together into a mass. Let stand 5 minutes. When cool enough to handle, use wet fingertips to shape the dough into 6 round dumplings.
- During the last 15 minutes of the collards’ cooking time, carefully drop the cornmeal dumplings into the pot with the greens, making sure the dumplings are submerged in the potlikker. Cover the pot and simmer until the dumplings are cooked through, 10 to 15 minutes. Serve the greens and dumplings in bowls with plenty of potlikker.
Jamaican Cornmeal Dumplings Recipes How To Made
Jamaican Cornmeal Dumplings Recipes How To Made Cornmeal Dumpling SUBSCRIBE to
Duration: 10:23
How To Make Trinidad Corn Meal Dumplings
In this video I demonstrate how to make corn meal dumplings, Caribbean Style, which are
Duration: 4:34
Cornmeal Dumplings & Cookbook Giveaway!
Recipe for making Caribbean style cornmeal dumplings, with a little twist. By adding a pinch of
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Cornmeal Dumplings
This is a simple recipe for making cornmeal dumplings (boiled) as it is traditionally done in the Caribbean.
Provided by: Renz @ HomeMadeZagat
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 0 servings
Cuisine: Caribbean
Number of ingredients: 7
Provided by: Renz @ HomeMadeZagat
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 0 servings
Cuisine: Caribbean
Number of ingredients: 7
Ingredients:
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1 teaspoon brown sugar
- 1 teaspoon salt
- Salt for water to boil
- 4 cups water
- 1/3 cup water
How to cook:
- To a deep pot, add 4 cups of water and set to boil
- Season with a little salt
- In a separate bowl add cornmeal, flour and sugar
- Add water in increments to flour mixture and mix to a ball. Let sit for 5 minutes
- Separate ball of flour into smaller balls
- Flatten either by using your palm or using a rolling pin
- Add dumplings to boiling water and give it a stir
- Bring to boil for about 10 minutes (dumplings will float to top of water)
- You can strain dumplings or leave them in water until ready to serve.
Simmered Greens with Cornmeal Dumplings
This "assembly of greens," as Miss Lewis would say, has a supple texture that works nicely with cornmeal dumplings.
Provided by: Edna Lewis
Cook time: 45 minutes
Yields: 6 items
Number of ingredients: 9
Provided by: Edna Lewis
Cook time: 45 minutes
Yields: 6 items
Number of ingredients: 9
Ingredients:
- 1 (1-pound) piece slab bacon
- 3 quarts water
- 3 pound mixed greens such as collard, mustard, and turnip
- 2/3 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 2 teaspoons packed brown sugar
- 1 teaspoon baking powder
- 1 tablespoon unsalted butter
- 1/2 cup whole milk
How to cook:
- Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
- Discard any coarse stems from greens and coarsely chop leaves.
- Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
- Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
- With wet hands, roll rounded tablespoons of dough into balls.
- Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
Jamaican cornmeal dumplings
Learn how to make this quick and easy wheat free Jamaican cornmeal dumplings to add to your stews and soup recipes.
Provided by: Charla
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Jamaican
Number of ingredients: 4
Provided by: Charla
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Jamaican
Number of ingredients: 4
Ingredients:
- 1 1/2 cups of fine cornmeal (200g)
- 1 1/2 cups of gluten free flour (Bob Red mills 1 to 1 baking flour)
- 1 3/4 cups of water
- 1/4 tsp of himalayan salt + 1/4 tsp for the boiling water
Nutrition:
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 102 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrate: 51 g
- Fiber: 7 g
- Protein: 7 g
- Serving Size: 1 serving
- Fill 1/2 of a large pot with water, sprinkle in 1/4 tsp of pink salt and bring it to a boil then reduce the heat to medium
- Grab a medium sized bowl and place the flour, pink salt and cornmeal
- Mix all 3 ingredients together so the cornmeal is blended in with the flour.
- Slowly pour in the water, abit at a time, and use your hands to mix the flour to make a big ball of dough. The dough should be pliable, not too sticky and not too stuff/flour based. Add more water (1tbsp at time or flour 1tbsp at a time if needed).
- Once you have formed a huge dough ball, break off a piece of the dough and use both hands to form into a ball about the size of a golf ball.
- Flatten the ball to about 1/2'' thick disc into one hand and use thumb to make a dip in the middle.
- Carefully lower the dumpling into the pot (use a slotted spoon if you aren't feeling confident) and then repeat the same process.
- Once all of the dumplings have been added use a wooden or silicon spoon to give the pot a stir. This will stop them from sticking
- Bring the pot to a boil then reduce the heat to medium and simmer for 15-20 minutes.
- Once the dumpling have cooked use a slotted spoon to remove them.
