Dublin Dumpling Stew

Name: Dublin Dumpling Stew
Ingredients: 1 pound boneless pork, trimmed and cut into 1-inch cubes; 2 tablespoons butter; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 garlic clove, minced; 5 medium carrots; 3 cups water; 1 tablespoon beef bouillon granules; 1 teaspoon salt; 1/4 cup all-purpose flour; 1/2 cup cold water; 1 package (10 ounces) frozen mixed vegetables; 1-1/2 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1 teaspoon caraway seeds; 1/2 teaspoon salt; 1/4 teaspoon ground mustard; 1 egg; 2/3 cup milk; 2 tablespoons canola oil

21 ingredients

3 steps

Ingredients

1 pound boneless pork, trimmed and cut into 1-inch cubes
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
5 medium carrots
3 cups water
1 tablespoon beef bouillon granules
1 teaspoon salt
1/4 cup all-purpose flour
1/2 cup cold water
1 package (10 ounces) frozen mixed vegetables
1-1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 egg
2/3 cup milk
2 tablespoons canola oil

Directions

1

In a Dutch oven, brown pork in butter over medium heat. Add the onion, celery and garlic; cook until vegetables are tender. Quarter carrots lengthwise, then cut into 2-in. pieces; add to pork mixture. Add the water, bouillon and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until the meat and vegetables are tender.
2

Combine flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add mixed vegetables; reduce heat to low.
3

For dumplings, in a small bowl, combine the flour, sugar, baking powder, caraway seeds, salt and mustard. Beat the egg, milk and oil; add to dry ingredients all at once. Stir just until moistened. Drop by tablespoonfuls over stew. Cover and simmer for 25 minutes or until a toothpick inserted into a dumpling comes out clean.