Great Northern Ben Soup With Drip Dumplings

  • pointsevenout 1 year ago
    Recipe by Jackmuldoon: Great Northrn Bean Soup With Drop Dumplings/saved
    Dumplings hard and waxy. All else good. Store didn't have ham hocks or ham bone, used hog jowl instead. Beans even cooked up in one hour to my dismay and delight. Maybe it was from using fresh dried beans. Only used half the salt then put the other half in the mix after all simmer times. Gave it 4-stars only because of the dumplings. I'm going to have to do more research to finger out how to make drop dumplings lighter. Four eggs in the flour didn't quite incorporate all the flour. Added one more egg. Even put some herbs and seasonings in the dumpling mix. Powdered onion and garlic. Basil and Italian herb seasoning. Old bay seasoning.

    Oops, title should read drop dumplings.
    Oops again, title should read bean.
    Sure wish we could edit the titles of these threads.

    This recipe sure makes a lot. Guess one could halve it.
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  • NPMarie 1 year ago said:
    I figured that's what you meant..never heard of ben soup with drip dumplings! LOL Sorry, I needed a good laugh Points!!! Anyway, the pic is beautiful..I have always wanted to make a soup with dumplings, but was always a little intimidated...
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  • frankieanne 1 year ago said:
    hehe I love the eye catching title, pso.
    This looks really tasty to me! But I think those dumpling need some baking powder or something. I've never seen a dumpling recipe of just egg and flour - even those German type dumplings you made a couple of weeks ago and put here. I love the kind of dumplings that go on top of stews and have made them quite often and they sure have more than flour and egg in them.
    How much onion did you use?
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  • pointsevenout 1 year ago said:
    Four onions. Saved the last one for another dish before I have to go buy some. Still grinding on the dumplings. I'll get it right. There's a fat that can be had, but not around here, that is from around the kidneys and other internal organs. It's harder than fat surrounding the muscle. It stays solid longer than the other fat so when it melts it leaves pockets in the dumplings and adds flavor. Suet! That's it! Used in dumplings and mince meat pies. According to the recipes I've read the flour to suet ration is 2:1 respectively.
    Yes, next time will incorporate at least the self-rising amount of baking powder in the flour and maybe some frozen grated butter.

    Edit: And maybe add some baking soda and let it stand for 10 minutes to get some early air into the dumplings.
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