Cornmeal Dumplings

There is something about a good stew that just cries out for dumplings.  A dumpling is basically a cooked ball of dough.  However, to state it in those simple terms really doesn't do it justice.  Filled, unfilled, sweet, spicy, baked, boiled, or fried -- dumplings can be found in nearly every culture's cuisine.  I confess, I'm not an inspired dumpling-maker and tend to keep things on the simple side.  For me, a good dumpling is boiled, is fairly light in texture, and has a taste the complements the main dish but does not overpower it.

These cornmeal dumplings are a delicious add-in to any form of beef stew.

CORNMEAL DUMPLINGS
Printable version of this recipe

1/2 c. all-purpose flour
1/3 c. cornmeal
2 T grated cheese (Parmesan, Cheddar, or Monterey Jack are delicious)
1 t baking powder
1/4 t salt
1 egg, lightly beaten
2 T milk
2 T vegetable oil
Paprika

Optional:  1 T snipped fresh Italian flat-leaf parsley

DIRECTIONS

Shortly before serving a soup or stew, stir together flour, cornmeal, cheese, baking powder, salt, and parsley (if desired) in a medium bowl.  In a second, small bowl combine the egg, milk, and oil.  Stir the egg mixture into the flour mixture until just combined.

For best results, the soup/stew should be on high heat, near boiling.  Drop dumpling dough by tablespoons on top of the soup/stew; sprinkle with paprika.  Cover and cook for 10 minutes.  Do not lift the lid!  Resist temptation!  If your soup/stew was at a near-boil when you dropped the dough in, 10 minutes should be perfect.  If not, it may take a minute or two longer.  At the end of 10 minutes, you may sneak a look.  Edges of the dumplings will appear soft, but that is due to the liquid they've been swimming in.  The center of the dumpling should appear cooked and firm.  Serve as the centerpiece of a heaping bowl of stew.

Makes 6 dumplings.  Recipe doubles well.

Note:  if dumpling appearance is important to you, you may cook the dumplings separately in a clear chicken or vegetable broth and add them to the soup at serving time.   Dumplings cooked in a dark stew will have edges that appear dark brown in color, which isn't the prettiest (see above).  

Original dumpling recipe from Skinny Slow Cooker from Better Homes and Gardens