Cornmeal Dumplings
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
58
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Cornmeal450 g
Flour2 cups
Water1
Salt2 cups
Coconut Milk (powder)1 cup
Evaporated Milk4 cups
Vegetable Stock230 g
Tomato Paste2 tbsps
Thyme2 tbsps
ButterDirections:
1
In a mixing bowl place the cornmeal, flour, grated carrot and salt
2
Mix these ingredients until blended together
3
Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch
4
Cover the bowl with a cloth or tea towel and set aside
5
Place a large pot on the stove over medium heat
6
Add the butter and let melt
7
Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk
8
Bring to a boil
9
Once boiling reduce heat to medium, place the dumplings into the pot cover
10
Cook for 15 minutes
11
The dumplings will rise to the surface when they are done
12
To Plate: Pour this delicious concoction into bowls and serve