I served these dumplings with the Colorado Pot Roast.
They took the place of the potato one usually cooks with a pot roast.
They were a great starch addition.
The dumplings soaked up the flavor from the sauce, and the meat drippings.
The cornmeal gives the dumplings a nice texture.
They cook nicely in the pot roast liquid. They also add a little of the flour to the liquid to thicken it up nicely.
DUMPLINGS
3/4 Cup Sifted Flour
1/2 Cup Cornmeal
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Milk
2 Tablespoons Melted Shortening
Sift together flour, cornmeal, baking powder and salt. Stir in milk and shortening. Drop by large spoonfuls into boiling pot roast sauce. Cook for 10 minutes. Cover and cook 10 minutes more.
Kommentit