Prep 30 mins
Cook 1 hr 30 mins
This is my husband’s all time favorite. It is a Pennsylvania Dutch treat that his mother showed me how to make and his eyes light up every time I make it. The ham, onion and potatoes create a union a pure joy and one happy man!
- 3 cups white onions
- 3 cups cubed ham
- 6 cups ham stock or 6 cups chicken broth
- 4 cups flour
- 4 tablespoons shortening
- 1 teaspoon baking powder
- 1 cup ice water
- Roll out dumpling dough until ¼” thick. Cut dough into 1/2” squares.
- Boil onion and ham in broth until it boils.
- Drop dumplings in slowly and consistently.
- Cook for 1 hours on simmer and stir constantly.
My recipe is very similar except that we always use a ham bone with a good deal of meat left and that the dumplings are made with milk and cut into strips rather than squares.
I've sometimes varied it by adding carrots or using a stew hen instead of a ham bone.
Ham Pot Pie! What a surprise to see the pot pie Mom made and still makes for me when I go Ohio to visit her. Pastry or dumplings would be the terms to use for pot pie in eastern NC. It's usually make with chicken. No one ever makes those with ham (or beef.) Since Mom prepares this by feel without a recipe, mine never turns out as expect. Thanks for the recipe.
I grew up with this as well. Only I didn't use anything for the dumplings except flour and the ham broth. I also add chopped celery to mine. This is a definite comfort food on a cold winter day. When we have baked ham, I save the broth and some ham, and always make this.