Jerky Dumplings
Jerky Dumplings
1 clove garlic
4 ozs hot peppered beef jerky
12 cup beef stock, canned or homemade
1 1/2 cups cornmeal
2 1/2 cups flour
1 tsp salt
1 1/2 Tbsp baking powder
1 1/2 Tbsp baking powder
2 Tbsp fresh Anaheim chile, finely chopped
1/2 cup green bell pepper, finely chopped
1/3 cup red bell pepper, finely chopped
1/2 cup butter, melted & cooled
1 cup water
Chopped parsley (for garnish)
Combine garlic, jerky & beef stock in an 8-quart stock pot
Bring to a boil & simmer for 2 hrs
Remove jerky from stock & shred it finely
Chop any long shreds into smaller pieces or snip with kitchen shears
Combine shredded jerky with cornmeal, flour, salt, baking powder, chile & bell peppers
Mix well
Add butter & water
Mix until batter is stiff
Bring beef stock to boil & drop 1 tbsp of batter at a time into the boiling stock
If stock has reduced, cook dumplings in two batches
Reduce heat to medium & cook, covered, for 20 to 25 min
Serve in bowls with parsley garnish
Makes 32 dumplings, about 8 servings
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