I was never fond of stew and this week, my spam folder brought me a recipe for Dumplings for Stew.  I think my distaste of stew because my mother would make it on occasion and of all the things she could cook, she absolutely could not cook stew.  I don’t know why.  There was something about the name that just made her stew always fail.   It would sit in the pot so long it wasn’t stew, it was mush.  Thank goodness she stopped trying when I was ten and I’ve had a mental block on the idea of stew ever since.

Fred just loves Brunswick Stew, in fact, that’s his favorite recipe.  But I make him make his own.  He makes it for the company potlucks and it’s a big hit.

Anyway, on to the recipe!

Dumplings for Stew

  • Place in a mixing bowl
  • One and one-half cups of flour,
  • and then add
  • One teaspoon of salt,
  • Two teaspoons of baking powder,
  • One-half teaspoon of pepper,
  • One teaspoon of grated onion.

Add two-thirds cup of water and mix to a dough. Drop by the spoonful into the stew and cover closely and boil for twelve minutes. If you open the lid of the saucepan while the dumplings are cooking they will be heavy.

I checked out Wikipedia to find out what a dumpling really is, and it says it’s dough wrapped around a filling.  There doesn’t seem to be much of a filling in this recipe, does there?  That’s just weird.  It is just boiled dough.  Personally,  hush puppies sound much better, but that’s fried dough. Fred should to take me out for fried catfish this week with a double side of hush puppies.