Newfoundland Jigg's Dinner
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
Yellow Split Peas1 large
Cabbage (head, quartered)1 medium
Turnip (peeled and cubed)6 large
Potatoes (peeled and quartered)2 tbsps
Butter1 tsp
Black Pepper1.5 cups
All-Purpose Flour2 tsps
White Sugar2 tsps
Baking Powder3 cup
WaterDirections:
1
Cover the corned beef with cold water and soak overnight in the refrigerator
2
Drain the beef and place in a large Dutch oven
3
Cover with fresh water
4
Place the yellow peas in a triple layer of cheesecloth and tie securely
5
Place the bag inside the Dutch oven with the beef
6
Bring to a boil, then reduce to a simmer and cook for 2 hours
7
After 2 hours, add the chopped cabbage, turnip, and carrots to the pot
8
Simmer for 25 minutes
9
Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender
10
While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough
11
You may not need to add all of the water
12
Divide the dough into 6 balls
13
Be careful not to over-handle the dough
14
During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid
15
Allow the dumplings to steam in the pot for 7 minutes
16
When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter
17
Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper
18
Serve alongside the beef and vegetables