Ham and Dumplings is a dish that I grew up eating. To me, it is a comfort food. Ham, potatoes and carrots are cooked in chicken broth then topped with dumplings. Yum!
I love the aroma of this dish. It brings me back to Mom's kitchen. The aroma is warm and rich.
This is a good dish to make with leftover ham. Mom would shred the ham for this dish. Mom always had a large ham. I had a small ham, so I cubed the ham instead. When Mom made this dish, she only included potatoes. I also add carrots when I make this dish.
Ham is simmered in chicken stock for about an hour before adding the vegetables. The flavors of the ham blend with the chicken stock to make a flavorful broth. You can use ham stock, chicken stock or a blend of ham and chicken stock. If you prefer a more mild flavored broth, you can substitute water for some of the stock.
Ham and Dumplings is very similar to my Chicken and Drop Dumplings recipe, which is another of Mom's recipes. Both the ham and chicken dumpling dishes are some of my favorite dishes.
I hope your enjoy the Ham and Dumplings!
Ham and Drop Dumplings
- 8 cups chicken stock You can use ham stock, or a combination of chicken stock, ham stock or water.
- ½ teaspoon pepper
- 1 cup onion, chopped Approximately 2 medium onions.
- 4 cups ham, cooked and cubed or shredded
- 2 cups carrots, sliced Approximately 2-4 carrots.
- 6 cups potatoes, cubed Approximately 3-4 medium potatoes.
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 ½ teaspoon salt
- 6 tablespoons shortening
- 1 ½ cups milk You can substitute soy milk or other non-dairy milk.
Make the Stew
- In a large heavy pot, combine the chicken stock, ham, pepper and onion.
- Stir to combine. Simmer for about an hour so that the ham and chicken stock flavors blend.
- Add the potatoes and carrots.
- Cook over medium heat for 20-30 minutes. The potatoes and carrots should be almost done. They will be soft on the outside but still firm and uncooked on the inside.
Make the Dumplings
- Whisk together the flour, baking powder and salt.
- Cut in the shortening. Your mixture will look like coarse meal.
- Stir in the milk until just combined.
Add the Dumplings to the stew
- Bring the stew to a boil.
- Drop by rounded tablespoonsfuls onto the boiling stew. The dumplings should rest on top of the vegetables and not be on top of each other.
- Reduce heat.
- Cook uncovered for 10-minutes.
- Cover and cook for another 10-minutes.
- Serve dumplings, with ham and vegetable stew. Top with a little broth.