1 1/2 cups water
1 cup stone-ground yellow corn meal
1/2 teaspoon salt
1/2 teaspoon paprika
2 large eggs
1 Tablespoon finely minced onion
1 to 2 teaspoons finely chopped fresh herb, such as sage, or basil, or 1/2 teaspoon dried, crumbled
Unbleached all purpose flour for coating the dumplings
3 to 4 quarts water or any well flavored chicken or vegetable stock
- Spray a small, very heavy pot with the Pam, and in it bring the 1 1/2 cups of water to a boil.Gradually whisk in the cornmeal, salt, and paprika, slowly stirring, then beating like crazy. Turn down the heat to very low and cook, stirring continuously with a wooden spoon, about 3 1/2 minutes. By this time the cornmeal should be a very thick paste, so solid you'll have to scrape it from the pot. Remove the pot from the heat, beating the batter to cool it slightly. After about one minute, beat in 1 egg, then the other. Beat in the onion and chopped fresh or crumbled dried herb. let the batter cool until lukewarm.
- Fill a plate with flour. Roll the batter into small, marble-sized balls of equal size. As each ball is shaped, drop it onto the flour-filled plate and roll to coat it on all sides. Set the floured balls on a sheet of waxed paper until ready to cook.
- Bring the stock or liquid of choice to a full boil in a large pot, then lower the heat so the liquid boils gently. Drop 8 to 10 balls into the liquid and cover the pot. Let the dumplings cook undisturbed for 9 minutes exactly. Scoop out the cooked dumplings with a slotted spoon, and transfer them to a warmed Pam sprayed pot or casserole dish. Cover the casserole to keep the dumplings warm. Cook the next batch. Serve as soon as possible. Makes about 30 small to medium dumplings.
