Dumplings

Instructions

Braised Pork Ingredients

·      2 pounds pork shoulder, braised and chunks pulled off

·      4 cups chicken stock

·      4 garlic cloves, minced

·      3 celery ribs, chopped

·      2 sprigs of thyme

·      1 bay leaves

·      1 onion, chopped

·      1 green bell pepper, chopped

·      3 tablespoons all purpose flour

·      2 tablespoons of olive oil

·      2 tablespoons olive oil-butter blend

·      Salt, black pepper and cayenne pepper to taste

 

Method

-      Season pork with salt, pepper and cayenne pepper

-      In a braising pot, heat oil and sear pork in pot

-      Once seared, remove pork from pot, and in the same pot, add bell pepper, onion, celery and garlic

-      Once vegetables begin to sweat, add in bay leaf

-      Add olive oil-butter blend

-      Once vegetables are cooked down, add in pork

-      Add chicken stock to pot, and braise meat on low heat for about 2 hours

 

Dumplings Ingredients

·      4 cups chicken stock

·      3 cups braising liquid

·      2 cups self-rising flour

·      1 cup sweet potatoes, peeled and boiled

·      ¼ cup olive oil butter blend

·      ¼ cup almond milk

·      3 tablespoons vegetable shortening

·      2 tablespoons brown sugar

·      2 tablespoons cornstarch

·      1 tablespoon sage, chopped

·      1 teaspoon cinnamon

·      ¼ teaspoon ground nutmeg

·      Salt and pepper to taste

 

Method

-      In a pot, sweat onions, green peppers, celery and garlic

-      Create a well in the center of the pot, and add flour to create a roux

-      Add in chicken stock

-      Stir in 2 tablespoons of butter

-      Season with salt and pepper to taste

-      Add braising liquid from braised pork to mixture, and bring to a simmer

-      In a mixing bowl, mix flour, shortening and olive oil-butter blend together

-      Add brown sugar, cinnamon and nutmeg to mixture

-      Add almond milk

-      Stir in sweet potatoes

-      Add sage

-      Add cornstarch

-      Turn dough onto floured surface, and roll into quarter-sized balls

-      Drop balls in simmering liquid to cook

-      Once dumplings are cooked and float to the top, add braised pork to pot, and serve

Ingredients
  • 2 pounds pork shoulder, braised and chunks pulled off
  • 4 cups chicken stock
  • 4 garlic cloves, minced
  • 3 celery ribs, chopped
  • 2 sprigs of thyme
  • 1 bay leaves
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 tablespoons all purpose flour
  • 2 tablespoons of olive oil
  • 2 tablespoons olive oil-butter blend
  • Salt, black pepper and cayenne pepper to taste
  • 4 cups chicken stock
  • 3 cups braising liquid
  • 2 cups self-rising flour
  • 1 cup sweet potatoes, peeled and boiled
  • ¼ cup olive oil butter blend
  • ¼ cup almond milk
  • 3 tablespoons vegetable shortening
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon sage, chopped
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste
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