Turnip Greens and Cornmeal Dumplings

By Chefwmatt on December 29, 2009

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Ingredients

    1. 3/4 lb smoked meat ( smoked turkey wings are excellent)
    2. 4 quarts water
    3. 1/2 teaspoon salt
    4. 1/8 teaspoon black pepper
    5. 1/8 teaspoon garlic powder
    6. 2 chicken bouillon cubes
    7. 1/4 teaspoon ground ginger
    8. 1 bunch turnip greens, with roots
    9. 4 tablespoons butter
    10. 1 teaspoon sugar ( optional, may be used if greens are bitter)
    11. 1 cup all-purpose cornmeal
    12. 1/2 teaspoon salt
    13. 1 small onion, chopped
    14. 1 egg
    15. 2/3 cup liquid from cooked turnip

Directions

  1. Place smoked meat in water along with spices and bouillon. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar.
  2. For dumplings: Mix cornmeal, salt, onion, and egg. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
 
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