Thursday, September 30, 2010

Ham and Dumplings

I often wonder what classic dishes would taste like with different proteins than traditionally used. My curiousity has lead to some interesting combinations over the years. This is one particular interesting and tasty combination.  These ham and dumplings have a familiar comfort food quality about them while also being novel.  Serve this dish with a side of fried apples and your taste buds will thanks you!

  • I don't like vegetables with chicken and dumplings or in this case, ham and dumplings. If you do, onions can easily be substituted for the onion powder. Just saute them with the ham.
  • Don't drain the pan drippings after you have sauted the ham. The drippings help to create a rich ham flavor to the liquid stock.
  • For the ham, I used a store purchased ham steak and diced it up. You can also use leftovers from a baked ham for a uniquely different dinner.
  • If you have a bone-in ham, boil the bone and some of the ham in 5-6 cups water to create a true ham stock and use in place of the vegetable and chicken stocks. For a more layered flavor use 4 cups of ham stock and 1 10oz can of vegetable stock.

Ham and Dumplings

1 1/2 lbs ham, thickly diced
1 carton of vegetable stock or broth, 32oz
1 can chicken stock or broth, 10 oz
1 teaspoon onion powder
1/4 teaspoon seasoning salt
1/4 teaspoon black pepper
Dumplings, recipe below

Saute the ham in a large stock pot until cooked through . Add vegetable and chicken stock and seasonings. Bring the liquid to a low boil and add the dumplings (recipe below). Simmer for 10-15 minutes or until the dumplings have thickened the stock, stirring occasionally.  Serve warm


2 cups flour
1 tablespoon baking powder
1 1/4 teaspoon salt
1 cup plus 2 tablespoons milk
Combine all ingredients in a medium bowl. Stir until smooth and let the dough rest for 5-10 minutes. On a floured surface roll out the dough to about a 1/2 inch thick. Cut the dough into 1 inch rectangles and drop each one individually into the simmering stock.


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