Рецепт Pork 'n Dumplins
1 lb. lean, boneless pork chops
1 Tbsp. minced, dehydrated onions
1/2 tsp. Garlic & Herb seasoning
salt & pepper to taste
1 small can of drained English peas
1 1/2 cups self rising flour
Cut pork into bite size pieces. Place in a pot with about 2 quarts of water, onions and seasoning. Bring to a boil. Reduce heat to simmer. Cook until pork is totally done and soft. Skim off fat. Refrigerate overnight. About 1/2 hr. before serving add water to pot. You want a 3 qt. pot to be about 3/4 full. About 1/2 hr. before serving bring the pork and liquid to a boil then turn down to a simmer and add the English peas. In a large bowl combine the flour and enough water to wet the dough and make it sticky, kind of like the texture of biscuits. Using a teaspoon, add the dough one spoon full at a time (making dumplings) until the top is covered. Let these simmer for 2-3 minutes and add another layer pressing the first group to the bottom of the pot (they won't stay there but it will allow you to add more dumplings). Let simmer and add another layer until all dough is used. Simmer the pot until the dumplings are done. The water will thicken slightly as this is done. Serves 6
Comments: I love chicken and dumplings but wanted something different. I spotted a package of boneless pork chops in the freezer that needed to be used and came up with this idea. The addition of the dehydrated onions was a great idea as was the garlic & herb seasonings. I used a Tuscan blend that worked perfectly. When adding your dumplings, don't make them too big because they will rise slightly. Make them no larger than a walnut when adding them. Some will break apart and that's ok too. That is where the thickening will come from. When you cook the pork, taste it now and then to see how much salt is needed. I had to add several times before coming up with enough. And the overnight refrigeration gave the flavors time to blend into the pork. This is a delicious dish that my food testers loved.