This simple recipe creates soft dumplings and uses cornmeal, a traditional ingredient among the Sioux. Made from basic ingredients, the dumplings are a common addition to soups and stews. Corn has historically been the foundation of Native American cuisine through the centuries, though this recipe also includes flour, which was incorporated into the Sioux diet after contact with Europeans.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine cornmeal, flour, baking powder, dill, salt, and pepper in a medium bowl.
- Combine the water, olive oil, and eggs in a separate bowl, stirring well.
- Add the wet mixture to the dry ingredients, stirring until thoroughly combined.
- Shape the dough with moistened hands into 1-inch balls. Set the dough aside.
- Bring 2 quarts of water to a simmer over medium high heat in a large saucepan. Do not boil.
- Add one half of the dough balls, covering and cooking over low heat for 10 minutes or until done. Remove the dumplings with a slotted spoon and set aside.
- Repeat process with the remaining dough balls, until all the dumplings are cooked.
- Serve with soup or stew as desired.
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