Ingredients Jump to Instructions ↓

  1. 4 1/2 lbs 2043g / 72oz Corned beef

  2. 6 Potatoes

  3. 6 Carrots

  4. 4 Parsnips

  5. 6 Turnip- actually rutabaga

  6. 6 Onions

  7. 6 Beets -

  8. 1 -- beets

  9. Aroostook Feather Dumplings

  10. 2 cups 125g / 4.4oz Flour - sifted

  11. 1 teaspoon 5ml Salt

  12. 4 teaspoons 20ml Baking powder

  13. 1/4 teaspoon 1 1/3ml Pepper

  14. 1 Egg - beaten

  15. 2/3 cup 157ml Milk - about 3 tablespoons 45ml Butter - melted

  16. 1 tablespoon 15ml Cabbage - cut in wedges (medium)

Instructions Jump to Ingredients ↑

  1. You will need a large kettle. Cover corned beef with cold water; bring to simmering; cook at this temperature for 3 1/2 to 4 hours or until the meat is tender. At the end of 3 1/2 hours, add pared potatoes, carrots, parsnips, turnips and peeled whole onions to meat in the kettle. Lay cabbage wedges over top of vegetables and meat. Cover; cook for about 25 minutes or until vegetables are tender.

  2. Cook beets separately, if fresh, until tender. Depending on size of beets, beets take longer to cook than some vegetables. If canned, reheat to boiling. When all is cooked, remove meat and vegetables to a large platter; keep warm while the dumplings cook in the kettle juices. FOR THE DUMPLINGS: This needs to be a stiff moist batter.

  3. Mix together and sift the flour, salt, baking powder and pepper. Combine egg and milk with melted butter; add to sifted dry ingredients. Have "pot likker" (liquid in which dinner was cooked) boiling. Spoon batter by tablespoonfuls into boiling liquid.

  4. Cook, uncovered, until liquid boils again; cover kettle tightly and cook for 20 minutes. Do not lift cover during cooking.


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