CORN MEAL DUMPLINGS

1 cup corn meal
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp grated cheese (optional)
1/4 tsp paprika or 1/8 tsp cayenne (optional)
2 tsp parsley (optional)
1 tbsp minced onion (optional)
2 eggs*
1/2 cup milk
1 tbsp butter or bacon fat, melted
6 cups stock, simmering hot

The secret to making light dumplings is to keep them steaming on top of simmering liquid. Too low a temperature and they won't cook through thoroughly but too a high a boil and the egg protein will toughen.

Use enough liquid in a big enough pot for the dumplings to expand; do not crowd them.

Make sure the pot's lid fits securely so that steam won't escape and NEVER lift the lid until the dumplings are finished.

Sift the corn meal, flour, baking powder and salt together. Add the optional seasonings to the flour mixture; set aside.

Beat the eggs, add milk and combine the egg-milk mixture with the dry ingredients. Stir in the melted butter or bacon fat. (Or follow instructions for Extra Fluffy and Light dumplings below.*)

TO COOK THE DUMPLINGS:
Drop the batter from a spoon into hot stock or water. The stock should be at a low rolling boil; as the batter is added the temperature will drop. Cover the pot tightly. Simmer the dumplings 15 min. Remove them with a slotted spoon and serve at once.

*TO MAKE THE DUMPLINGS EXTRA FLUFFY AND LIGHT:
Separate the eggs. Beat the yolks thoroughly and add the milk. Set aside. Beat the whites until stiff. Add the milk mixture to the dry ingredients; add the butter or bacon fat. Then gently fold in the whites with a minimum of stirring.

Servings: 4
From: Jim Weller
Adapted from source: Joy of Cooking