CORNMEAL DUMPLINGS
4 to 6 servings
We believe that dumplings reached their peak in a small Kentucky town when we were served chicken with dumplings—the latter light as thistledown. “Oh, yes,” said the hotel proprietress wearily, “they are always like that when our cook is drunk.”
Combine in a bowl:
- ¾ cup all-purpose flour
- ½ cup fine cornmeal
- (2 tablespoons grated onion or minced green onion)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Bring to a simmer in a small saucepan:
- ⅓ cup water or milk
- 1 tablespoon butter or bacon fat
Pour the milk mixture over the flour mixture and mix together until cool. Add:
- 3 egg yolks
Knead the yolks into the dough until combined. Gently drop spoonfuls of the batter into a simmering stock, broth, or stew. Simmer the dumplings for about 15 minutes. Depending on the size of your pot, you may need to cook them in batches. Serve at once.