Cornmeal dumplings
cornmeal drop dumplings
Cornmeal-based dumplings cooked in soups, beans, greens, and stews across African American and Caribbean traditions.
About this dish
Cornmeal-based dumplings cooked in soups, beans, greens, and stews across African American and Caribbean traditions. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Coastal Carolina cornmeal dumplings with collards
Dumplings
- 200 g fine cornmeal
- 1/2 tsp salt
- 150-220 ml hot collard cooking broth
Greens
- 500 g collard greens, ribs removed and leaves sliced
- 1 L broth
- 100 g cooked smoked turkey, shredded
- 20 g butter
- 1/4 tsp pepper
- 1
Greens: 500 g collard greens, ribs removed and leaves sliced; 1 L broth; 100 g cooked smoked turkey, shredded; plus the remaining ingredients listed for this component. Simmer collards in broth with turkey 25-35 minutes until tender. Stir in butter and pepper. Use a quiet simmer and check collards are tender, not merely wilted; retain the hot broth for dough.
- 2
Dumplings: 200 g fine cornmeal; 1/2 tsp salt; 150-220 ml hot collard cooking broth. Mix cornmeal and salt; add hot cooking broth gradually until it holds together as a firm, moist dough. Rest 5 minutes. Add hot broth gradually and stir with a spoon first. The rested dough should hold a patty without dry cracks or pouring.
- 3
Shape 12 small patties about 5 cm wide and 1 cm thick. Place around the edge of the gently simmering greens. Make equal even-thickness patties and leave gaps rather than stacking.
- 4
Cover and simmer 15-20 minutes without stirring, until cornmeal is cooked throughout. Serve with greens and broth. Keep a quiet simmer under the lid, test a tender cooked cornmeal center and lift gently without stirring fragile patties apart.
Note
This chooses a coastal unleavened cornmeal-only version. The Anson Mills and Paula Deen links use different formulas; avoid mixing them into an unsupported hybrid.