Mama’s Lancaster Soup n’ Dumplings – Reader Recipe
We have a very prolific writer in our midst with a culinary pedigree that would make a celebrity chef blush. Marygrace prefers to be called Mama, and she sends us her recipe from New York. She is a writer, chef, baker, blogger, e-cookbook author and writer of several locally-published cookbooks. She shares her recipes with everyone in four blogs: The Familia Kitchen, Old Fashioned Home Cooking, Recipes by Ingredient, and Treasures from My Kitchen. It told you she is prolific!
Her recipe is flexible, too – you can use rice, couscous or macaroni in place of the cabbage, or add zucchini, substitute chicken for the pork – and even use sour cream in the dumplings.
| Mama’s Pressure Cooker Lancaster Soup n’Dumplings 1 3/4 cups chicken broth 2 pounds pork shoulder with excess fat removed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound cabbage, shredded 1 cup chopped onion 1/2 cup chopped fresh tomato 2 teaspoons paprika 1 4-ounce can sliced mushrooms, including liquid 4 cups water For the dumplings: Place chicken broth, salt, pepper, and cooking rack in a 6-quart pressure cooker. Place pork on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 30 minutes, at 15 pounds pressure, with regulator rocking slowly. (Meanwhile, prepare DUMPLINGS.) Cool pressure cooker at once. Remove pork and cooking rack and set aside, reserving liquid. When meat is cool, remove from bones and add to reserved liquid. (This may be done a day ahead.) When ready to prepare soup, put meat and reserved broth in pressure cooker. Add cabbage, onion, tomato, paprika, mushrooms, and water to meat mixture. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its own accord. Add dumplings and cook as directed in dumpling recipe. Dumplings: Mix flour, baking powder, baking soda, salt, and caraway seeds in mixing bowl; cut in shortening. Add chopped parsley. Mix together egg and yogurt; add to flour mixture and mix until just moistened. When soup is finished, drop mixture by rounded tablespoonful onto top of simmering soup. Do not use pressure cooker cover. Steam, uncovered, for 25 minutes over medium heat. Serve 1 dumpling in each bowl of soup. Accompany with extra yogurt, if desired. |
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Until I bought a new pressure gauge, my electric pressure cooker worked very well…when it started jiggling, I would turn it down ’til the light went out, then time my cooking. With the new gauge, it never jiggles. The pressure block engages, but no jiggles. So, I’m never sure how long to let things cook! Any suggestions?
Hi Ann,
Are you talking about the gauge that is round (like a clock) and has a needle that points to a number to indicate pressure? If so, you should lower the heat and start timing your pressure cooking time when the gauge reaches 15 PSI – which is the standard for pressure cooker recipes. If the recipe calls for “low” pressure, then you should start timing your cooking and lowering the heat when the needle reaches 8 PSI.
If instead, you are talking about the valve that lets out steam and giggles when the pan reaches pressure, and the new one is exactly like the original, it could be that your pan is not reaching or maintaining pressure. Check to make sure that the rubber or silicone ring is in good working order and that the valve is installed correctly.
If you are not talking about these kind of pressure gauges or valves, can you tell me the make and model of your electric pressure cooker?
I’m glad to help any way I can!
Ciao!
L