Best Mamas Ham Dumplings Arvettatite Recipes

MAMAW'S HAM & DUMPLINGS

Steps:

• Place rinsed and soaked beans, that have been rinsed again and drained well, into a large soup pot.
• Add all remaining ingredients to the pot (EXCEPT THE BISCUITS)
• Water should be covering contents of the top (plus about 2 inches). If it is not, add more water until it does.
• Cook uncovered on Med-High until boiling, stirring occasionally.
• Once boiling, cover and reduce heat to a simmer.
• Simmer covered for 1 1/2 hours.
• Remove the ham bone, pick all meat from the bone and chop it up. Return chopped ham to the pot, and discard the bone now.
• Remove bay leaf from pot and discard.
• Leaving the lid off, return pot to a boil.
• Once boiling, add "dumplings" by pinching small pieces of biscuits off and throwing them into the pot as you do. Keep going til you are out of biscuits.
• Stir the small biscuits pieces into the pot weel, then reduce heat to low and cook another 30 minutes. Add water as desired, if it gets too thick. ((( Should NOT be runny like a soup though at all )))).
• Serve hot and enjoy! Freezes well too!

GRANDMOTHER NELLY'S "HAM, PEAS AND DUMPLINGS (OLD RECIPE)

Steps:

• Dough.
• Bring water and margarine to boil in 2 qt sauce pan. Add one slightly heaping cup of flour, salt, pepper, nutmeg all at once. Stir vigorously in the pan until mixture no longer adheres to the bottom or sides of the pan. Let dough cool to luke warm. Then beat in the eggs, one at a time until the dough absorbs the egg and is no longer glossy. Do this with each egg.
• PLEASE NOTE: you can possibly eliminate the back breaking nature of incorporating each of the eggs into the luke warm dough ball which would be the case if you do this all by hand. The process of incorporating the egg into the dough is very labor intesnsive since it takes a lot to beat until the egg(s) no longer make the dough glossy after beaten in long enough. So, you can take a shortcut by using the dough blade in your food processor and putting the WARM dough (do while dough ball from pan is still luke warm but not hot), place dough ball into the processor bowl and using your dough blade beat each egg into the dough in your food processor until the dough loses its glossiness from the egg. But if you don't have a food processor you can do the egg incorporation by hand, however it is pretty labor intensive.
• Once the eggs are beaten into the dough, you now have completed the dumpling dough for this recipe.
• Preparing the Dumplings and Peas.
• Place 2 standard 12oz pkgs frozen peas into a large skillet and add WATER just to cover. Add the ¼ teaspoon of salt and the sugar and a two tablespoons of margarine. Bring peas to a simmer. Place one tablespoon of dough for each dumpling over the already simmering peas. Cover the peas and dumplings closely and keep covered while dumplings are rising).
• Keep on simmer low enough so mixture boils only lightly, not hard and rapidly. Simmer all, covered, for 12 to 14 minutes.
• To serve: Plate the peas and dumplings for each person, accompanied by generous slices of just baked ham. Each person can garnish with jelly sauce (below) to taste.
• SWEET/SOUR JELLY SAUCE FOR HAM.
• (Jelly sauce garnish that goes over the sliced, baked ham which accompanies this dish).
• INSTRUCTIONS TO MAKE SAUCE:.
• Mix together either currant or plum jelly, vinegar and mustard into sauce pan and blend over low heat until jelly melts. Blend and adjust ingredients to taste and keep warm until served.
• Serve on table in a gravy bowl or similar serving container and each can spoon it over their baked Ham slices.
• Garnish portions of sliced (already baked) ham and the peas and dumplings with the sweet/sour jelly sauce (to taste).
• Enjoy.

MAMA'S HAM DUMPLINGS (ARVETTATITE) RECIPE

Steps:

• 1. Put the bones into a large stock pot and pour the cold water over them. Turn on the heat as low as you can get it and bring the water slowly to the boiling point, carefully skimming off the scum as it pops to the surface. It will take about 45 minutes. 2. Add the onion, carrot, and peppercorns. Simmer slowly for at least 1 hour, 2 is better. Strain, discarding the solids, return the broth to the pot, bring it back to a boil, and reduce it to 1½ quarts (about half). 3. Make the dumplings according to the recipe. Drop them a few at a time into the simmering broth and let them simmer for 5 minutes. Add pepper, stir in the ham and simmer for 2 to 3 minutes more. Ladle onto a serving platter. Raised Dumplings Serves 6 10 ounces (about 2 cups)all-purpose flour ½ teaspoon baking soda 2 teaspoon baking powder 1 teaspoon salt 4 tablespoons lard, shortening, or unsalted butter 1 cup whole milk buttermilk or regular milk with 1 teaspoon of vinegar added to make buttermilk. 1. Sift or whisk together the flour, soda, baking powder, and salt into a mixing bowl. Cut in the lard with a pastry blender until it resembles coarse corn meal. 2. Make a well in the center and pour in the buttermilk. Using a wooden spoon and as few strokes as possible, quickly stir the ingredients together. 3. To shape flat dumplings (sometimes called "slipperies") like my grandmother's, turn the dough onto a lightly floured smooth work surface. Flour you hands and gently push it away from you to flatten. Fold it in half, gently press flat with the heel of your hand, and give it a quarter turn. Repeat this until just smooth, about 12 to 15 folds. Dust the work surface and the dough with more flour and roll it out to a thickness of 1/8-inch. Quickly cut into 1-inch strips, and then cut them into 2-inch lengths. Cook immediately. Turn off heat and cover. Let sit for 10 minutes to steam and finish cooking.