Corn-Meal Dumplings with Greens
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn-Meal Dumplings' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. The original's optional flour dredging is omitted; naturally gluten-free without it.
Plain cornmeal dumplings simmered until tender, traditionally cooked right with turnip tops or other greens. The original's optional flour dredging is simply left off — the dumplings hold without it.
Why this complexity: Dough consistency is judged by feel.
Ingredients
- 2 cups cornmeal
- 1 1/2 teaspoons salt
- Boiling water, as needed (about 1 1/2 cups)
- 8 cups chopped turnip greens or other cooking greens, washed (optional, for serving)
- 1 ham bone or a small piece of salt pork (optional, for the greens)
Method
- Stir the cornmeal and salt together. Pour in boiling water a little at a time, stirring, until you have a thick paste that holds its shape.
- With wet hands, form the paste into flat dumplings about 2 inches across.
- Bring a large kettle of salted water to a boil (cook the greens and ham bone in it first, if using). Lower the dumplings in carefully.
- Cover and cook at a gentle boil for 1 hour, until firm and cooked through.
- Lift out with a slotted spoon and serve hot, with the greens alongside if you made them.
The verdict so far
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Testimony
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