- 1 clove garlic
- 4 ounces hot peppered beef jerky
- 12 cup beef stock, canned
- 1 1/2 cups cornmeal
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 1/2
tablespoons baking powder
- 2 tablespoons fresh Anaheim chile, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/3 cup red bell pepper, finely chopped
- 1/2 cup butter, melted and cooled
- 1 cup water
- Chopped parsley (for garnish)
- Combine garlic, jerky and beef stock in an 8-quart stock pot. Bring to a boil
and simmer for 2 hours.
- Remove jerky from stock and shred it finely. Chop any long shreds into smaller
pieces or snip with kitchen shears.
- Combine shredded jerky with cornmeal, flour, salt, baking powder, chile and bell
peppers. Mix well.
- Add butter and water. Mix until batter is stiff.
- Bring beef stock to boil and drop 1 tablespoon of batter at a time into the boiling
stock. If stock has reduced, cook dumplings in two batches.
- Reduce heat to medium and cook, covered, for 20 to 25 minutes.
- Serve in bowls with parsley garnish.
Yield: 32 dumplings, about 8 servings