Recipe - Dublin Dumpling Stew

1 pound Boneless pork;trimmed, cut
into 1 in cubes
2 tablespoon Butter
One half cup Chopped onion
One half cup Chopped celery
1 Clove garlic; minced
5 md Carrots
3 cup Water
1 tablespoon Beef bouillon granules
1 teaspoon Salt
One fourth cup Flour
One half cup Cold water
1 pack (10 oz) frozen mixed
vegetables

DUMPLINGS
1 One half cup Flour
2 teaspoon Sugar
2 teaspoon Baking powder
1 teaspoon Caraway seed
One half teaspoon Salt
One fourth teaspoon Ground mustard
1 Egg
2/3 cup Milk
2 tablespoon Vegetable oil

In large kettle or dutch oven over high heat, brown pork in butter. Add
onion, celery and garlic, reduce heat to medium and cook until vegetables
are tender. Cut carrots into 2 in pieces, then quarter lengthwise; add to
pork mixture. add water, bouillon and salt. Reduce heat. cover and simmer
for 45 minutes or until the meat and vegetables are tender. Combine flour
and cold water until smooth, stir into stew. Bring to a boil, boil and stir
for 2 minutes. Add mixed vegetables, reduce heat to low. In a bowl, combine
the first six dumpling ingredients. Beat egg, milk and oil, add to dry
ingredients all at once. Mix just until moistened. Drop by tablespoon all
at once. Mix just until moistened. Drop by tablespoon into bubbling stew.
Cover tightly and simmer for 25 minutes or until the dumplings are cooked
through.

Recipe by: Country Pork1996 TOH Publications

Posted to TNT Recipes Digest, Vol 01, Nr 948 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 18, 1998