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HAM DUMPLIMGS




Source of Recipe


LADYEBUG
I put all of the ham scraps into a pot with water and stew for about an hour. Then taste and if the flavor is strong enough, turn off the heat. But if it's too strong add more water or if too weak, cook it down until you get the flavor you like. Pour liquid through sieve to remove all of the bits. Refrigerate to get any fat to the top and then remove fat.

When the time comes to get it all together, I combine about 2 cups of broth to 1 cup of milk mixed with 1 T of flour. Add cold milk/flour to hot broth so it will thicken.

In the meantime make dumplings: Your recipe or mine. Here's mine:

1 C flour
1 tsp baking powder
1/4 tsp salt
1 T butter
6 T milk

Combine flour, bp, salt; work in butter until crumbly. Add milk until rolling consistency (you may need more or less). Roll out and cut with pastry cutter. Drop into hot, barely bubbling liquid; lower heat and cover. Dumplings take about 30 minutes to cook and plump up. Stir from time to time.

Hope you like them.

OH! John likes some meat in his (I don't) so I add some pieces (not scraps) to his bowl.

If you wanted to enrich the broth, add onions, celery, anything that gives you a flavor you enjoy to the meat scraps. Just be sure to remove it all. I think the broth should be clean and clear before adding milk.