Monday, August 19, 2013

Pork Stew with Dill Dumplings

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Although it is still warm here, I recently was hungry for stew.  Pork is more tender than beef so it cooks more quickly.  This makes it a good choice for making stew in the summer.  Pork Stew with Dill Dumplings fits the bill.

Either pork shoulder or loin may be used, but the shoulder will be slightly more flavorful.  As with all stews, the vegetables can be changed to suit personal preferences.  Although I usually use frozen peas for this dish, the stew in the photos has drained, canned peas in it.  I had some of those left over in the fridge that needed to be used up.

Pork Stew with Dill Dumplings
1 to 1 1 /2 lbs. boneless pork, cut into 1-inch cubes
1/3 c. flour
1 t. paprika
1 t. salt
1/2 t. pepper, coarse ground if possible
2 T. or more vegetable oil
3 medium/large potatoes (about 1  1/2 lb.) peeled and cut into 1-inch cubes
1/2 c. coarsely chopped onion
2-3 medium carrots (1 c.) cut into 1x1/4-inch matchstick pieces
1 red pepper, coarsely chopped
2 ribs celery, cut into 1/2-inch bias slices
1 bay leaf
1 clove garlic, minced
1 can (14 oz.) low-sodium chicken broth
1 c. frozen peas
Dumplings
1 c. flour
2 t. sugar
1 1/2 t. baking powder
1/2 t. salt
1 t. dried dill weed
1/3 c. milk
2 T. vegetable oil
1 egg

Place flour, paprika, salt and pepper in a plastic bag and shake to combine.  Add pork cubes and shake until the cubes are coated.  Heat the vegetable oil in a Dutch oven.  Add pork cubes, but do not let them touch.  (You may need to do this in two batches.)  Brown cubes on all sides.  Remove and set aside.  Continue until all cubes are brown, adding more oil if necessary.  Return pork to Dutch oven and add potatoes,  onion, carrots, red pepper, celery, bay leaf and garlic.  Stir in remaining flour.  Pour in chicken broth and stir well.  Bring to a boil, lower heat and simmer 30 minutes.  While stew is cooking, prepare dumplings.  In a medium mixing bowl combine flour, sugar, baking powder, salt and dill weed.  Stir to mix well.  Combine milk, vegetable oil and egg in a small bowl.  Add to flour mixture and stir just to  moisten dry ingredients.  Add peas to stew and bring back to a low boil.  Drop dumpling mixture by tablespoonsful into hot stew.  Cover and simmer 15 minutes.  Remove from heat and serve.  Makes 6 servings.  Store dumplings and stew separately if there are leftovers.

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2 comments:

  1. This really sounds good! I've bookmarked it for an upcoming dinner with the boys-thanks:@)

    ReplyDelete
  2. I love the addition of dill. What a good thought. I can imagine the flavor it must add. Can't wait to try it. Thanks for sharing at What'd You Do This Weekend.

    ReplyDelete

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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