Best Corn Dumplings Recipes

CHILI WITH CORN DUMPLINGS

Steps:

• Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
• Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

CORN DUMPLINGS

Steps:

• In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

PORK STEW WITH CORN-BREAD DUMPLINGS

Steps:

• In a large skillet over medium heat, brown pork in oil; drain. Stir in tomatoes, 1 cup broth, onion and seasonings; bring to a boil. Reduce heat; cover and simmer until pork is tender, 60-70 minutes. , Combine flour and remaining broth until smooth; gradually add to stew, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves. , For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper. Beat egg, milk and oil; stir into flour mixture just until moistened. Fold in corn. Drop by rounded tablespoonfuls into simmering stew. Cover and cook until dumplings are tender and cooked through, 10-12 minutes.

MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS

Steps:

• To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
• Add onion; saute 3 minutes or until tender.
• Add chili powder and garlic; saute 30 seconds.
• Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
• To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
• Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
• Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
• Stir in cilantro and juice.
• Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.

CORN CHOWDER WITH DUMPLINGS

Steps:

• In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. , For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. , Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

PORK-BEAN CHILI WITH CORN DUMPLINGS

Steps:

• Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover. Bring to a simmer over medium-high heat and cook 10 minutes. Drain the beans, return them to the pot and cover with water by about 3 inches. Add the thyme, bay leaves and 4 smashed garlic cloves. Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hour.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Stir in the minced garlic, chili powder, ancho chile powder, paprika, oregano, cumin and cloves; cook 1 minute. Add the diced tomatoes and cook, stirring, until thickened, 8 to 10 minutes.
• Transfer the tomato mixture to the pot with the beans. Add the pork and 1 teaspoon salt and stir to combine. Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours. (Add water to keep the pork covered, if needed.) Discard the bay leaves.
• Meanwhile, prepare the dumplings: Combine the masa harina, melted butter and 1 teaspoon salt in a large bowl. Stir in 1 1/2 to 2 cups warm water to make a soft dough. Roll the dough into 1-inch balls, then press your thumb into each one to form a cup shape. Cover with plastic wrap until the chili is ready.
• Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 teaspoons salt in a blender and puree until smooth. Stir the cilantro mixture into the chili. Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30 to 35 minutes. Thin the chili with a splash of hot water, if needed. Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired.

BRAZILIAN PORK STEW WITH CORN DUMPLINGS

Steps:

• Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil - they don't have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.
• Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.
• Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.
• After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.
• When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.
• Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven - the stew without its lid - and cook for 25 mins until the dumplings are golden and risen.
• Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

TURNIP GREENS WITH CORN MEAL DUMPLINGS

Steps:

• 1. Wash greens several times to remove grit. Cook greens and bacon in kettle with water to cover until done; remove greens and meat. Sift dry ingredients into mixing bowl. Add egg, milk and butter; stir until batter is well mixed. Drop batter by teaspoonful into simmering broth. Cover tightly. Simmer for 15 minutes. Do not lift cover while dumplings are cooking. Salt and pepper to taste

CILANTRO LIME CORN MEAL DUMPLINGS IN CHORIZO CHICKEN SOUP

Steps:

• HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
• STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
• TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

CORN DUMPLINGS

Steps:

• Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
• Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
• Pour the pork broth into a large saucepan. Simmer over medium heat. Drop 12 large tablespoonfuls of the batter into the simmering broth. Cover. Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes. Remove with a slotted spoon. Divide among 4 bowls and serve with the mustard greens.

BOURGUIGNON BEEF STEW W/ CORN CHIVE DUMPLINGS

Steps:

• 1. Half Baby carrots length wise chop celery & Red Onions. Set aside till needed.
• 2. Add all spices to a small bowl then sprinkle liberally to coat beef stew on all sides using a large platter.
• 3. Allow seasoned meat to sit and marinate for at least 15-20 minutes so the flavors will marry the meat.
• 4. Add the flour to the meat and toss to coat evenly on all sides.
• 5. Add the oil to the pot and heat until very hot, and then add the meat cubes, being sure not to over crowd the bottom of the pot. You want to SEAR THE MEAT, NOT STEAM IT on all sides until it is browned. Remove when browned and repeat , adding more oil if needed to brown the remaining beef cubes.
• 6. Add the carrots and chopped veggies, to the pot and sauté about 8-10 minutes.
• 7. Now add the beef stew back into the pot with the sautéed veggies, and stir to mix together.
• 8. Now add in the beef broth, mushrooms, crushed tomatoes, tomato paste and red wine, stir to blend together. NOW LOWER HEAT TO VERY LOW,COVER WITH A LID AND SIMMER FOR ABOUT 1 AND A HALF HOURS, STIRRING OFTEN TO PREVENT STICKING.
• 9. After the first 1 1/2 hours of cooking add the peeled & cut potatoes, and stir to blend into pot. Cook over low heat until potatoes are tender, about 45 minutes or so. Prepare the dumplings.
• 10. Add the frozen peas, just before adding the dumplings.
• 11. Make the dumplings by adding the Bisquick, corn meal, milk, granulated garlic and onion,& chopped chive and stir to blend. Drop dough into pot, on top of simmering Beef stew, and allow to cook for 10 minutes, UNCOVERED. Then add the lid to pot and CONTINUE to cook an additional 10 minutes. Serve while still hot. I will post the picture steps to make the dumplings in a separate recipe, so please look for it. The main ingredients for the dumpling recipe came from one of my Bisquick Cookbooks, I added the chopped chive, garlic & onion Powder to give it more flavor.

CHICKEN AND SAUSAGE GUMBO WITH CORN DUMPLINGS

Steps:

• In 12-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Add chicken; cook 5 to 6 minutes, turning once, until evenly browned. Pour soup over chicken; heat to boiling. Reduce heat to low; move chicken to one side of skillet.
• In medium bowl, mix cornbread mix, milk, 1 tablespoon butter and egg until well mixed. Drop batter by 8 rounded tablespoonfuls onto hot soup mixture.
• Cover; cook over low heat 18 to 22 minutes or until toothpick inserted in center of dumplings comes out clean.

AZTEC ONION LIME SOUP WITH CORN DUMPLINGS

Steps:

• Over low heat, warm the corn oil in a large heavy pot (preferably one that can be carried to the table). Add the onions and stir to coat them with oil. Cover and cook them slowly for 20 minutes.
• Uncover the pot and raise the heat to moderate. Stir in the garlic and serrano chile and saute for 2 minutes. Then add the tomato and continue to cook, stirring for 1 more minute.
• Add the stock, lime juice and zest and salt and pepper. Bring the soup to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
• Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking powder and salt into a medium-sized bowl. Using your fingers, two knives, or a pastry cutter, cut in the vegetable shortening until the mixture resembles fine crumbs.
• In a small bowl, beat together the egg and milk. Add the cilantro. Gradually stir the egg mixture into the corn flour mixture, adding only enough of the egg to moisten the flour thoroughly. The dough should not be too wet. Depending on the size of the egg, you may not need to use it all.
• When the soup has cooked for 30 minutes, drop the dough into the simmering broth a tablespoon at a time to make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes. Keep the soup at a low bubble, and do not lift the lid while the dumplings are cooking.
• Bring the cooking pot to the table and serve the soup hot in Mexican-style bowls, with two dumplings floating in each.

CHICKEN STEW OLE WITH CORN DUMPLINGS

Steps:

• Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
• Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
• Remove the chicken with a slotted spoon. Let
• the chicken cool.
• Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
• Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
• Cut the chicken into bite-sized pieces, add to the stew.
• Now mix all the corn dumpling ingredients
• together,in a bowl.
• Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.

CORN CHEESE DUMPLINGS (BACKPACKING)

Steps:

• At home: place all the ingredients in a zip-locking plastic bag.
• In camp: Add ½ cup water to the bag and mix well. Drop by the spoonful onto bubbling soup or broth.
• Cover the pot and keep at a simmer. Check after 10 minutes.
• When done, the dumplings are puffed and springy to the touch. Cover and cook for 5 more minutes if necessary.

CHILI WITH CORN DUMPLINGS

Steps:

• Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
• Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

BONNIE'S CORN DUMPLINGS

Steps:

• 1. In a saucepan, combine 1/2 cup yellow cornmeal, 1/2 teaspoon salt and 1 cup of water. Whisk until smooth. Bring to a boil, cook and stir until thickened. Remove from heat.
• 2. Stir in one beaten egg. Stir in 1/2 cup all-purpose flour with one teaspoon baking powder, and a shake or two of black coarse ground pepper. Beat well. You want a sturdy dough, but not too stiff, add a splash of water if it won't let you mix it easily.
• 3. Fold in the drained corn, mix well.
• 4. Drop by rounded tablespoons onto the boiling soup, don't let soup stop boiling. Lower the heat to simmer, cover with a tight lid, cook 12 to 15 minutes until done. No peeking!
• 5. Cook's Tip: You can add different spices to these dumplings to compliment whatever dish you are cooking. Some suggestions are sage, dill, red pepper flakes, garlic powder, etc. Enjoy!

CHILI WITH CORN DUMPLINGS

Steps:

• 1. Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling reduce heat. Cover and simmer 15 minutes.2. Mix Bisquick and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.3. Heat chili to boiling. Drop dough by rounded tablespoonfuls onto chili reduce heat to low. Cook uncovered 10 minutes. Cover and cook about 10 minutes longer or until dumplings are dry.HIGH ALTITUDE (3500 to 6500 feet): After dropping dough onto chili, cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes longer or until dumplings are dry.NUTRITION FACTS: 1 Serving: Calories 515 (Calories from Fat 200) Fat 22g (Saturated 8g) Cholesterol 65mg Sodium 1310mg Carbohydrate 56g (Dietary Fiber 6g) Protein 29g % DAILY VALUE: Vitamin A 22% Vitamin C 24% Calcium 12% Iron 28% DIET EXCHANGES: 3 Starch 2 High-Fat Meat 2 Vegetable 1 FatBETTY'S TIP: Feel free to use either white or yellow cornmeal to make this mildly spicy main dish. You can also use 2 cups of frozen corn instead of the canned corn.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.