Recipe by berry271
Trying out this recipe was the first time I had ever made dumplings. I liked it, and think it is a cool cooking technique.
Top Review by ~Nimz~
Excellent flavor combination in the dumplings and I agree the cooking method shocked me that it worked so well. Some of the best dumplings I've made to date. I gave it a 5 star rating for the flavor which I think came from the addition of the sage, but I don't see how this would work well if you only used the liquid stated. I doubled the liquid and barely had enought to cook the dumplings. Saying that, my pork chops were so tender and moist. We just loved this. A recipe I'll make again. Thanks berry. Made for PAC Fall 2012
- 29.58 ml oil
- 6 pork chops
- 1 onion
- 304.75 g can condensed cream of mushroom soup
- 113.39 g can mixed mushrooms
- 118.29 ml water
- 2.46 ml sage
- 354.88 ml all-purpose flour
- 9.85 ml baking powder
- 3.69 ml salt
- 2.46 ml celery seed
- 2.46 ml sage
- 44.37 ml cold butter
- 177.44 ml milk
- 14.79 ml minced fresh parsley (or 1/2 tbsp. dried)
Directions See How It's Made
- In a large skillet, heat oil.
- Brown pork chops on both sides.
- Slice onion, and place on top of pork chops.
- Mix together the soup, mushrooms, water, and sage. Pour over pork chops.
- Bring to a boil and reduce heat.
- Mix together flour, baking powder, salt, celrey seed, and sage. Cut in butter.
- Stir in milk just until dry ingredients are moistened.
- Drop by spoonfuls into soup mixture.
- Sprinkle with parsley.
- Simmer for 15 minutes.
- Cover and simmer until a toothpick inserted in a dumpling comes out clean, about an additional 15 minutes.