Corn Dumplings with Turnips & Mustard Greens
For the greens:
- 1 ½ pounds cured pork shoulder
- 6 cups water
- 1 teaspoon pepper
- 1 bunch mustard greens, well rinsed
- 1 small onion, peeled and thinly sliced
- ¼ cup apple cider vinegar
For the dumplings:
- 1 cup milk
- 2 teaspoons apple cider vinegar
- 2 cups cornmeal
- 1 teaspoon salt
- 2 teaspoons baking powder
- Cover the pork with 6 cups water in a large saucepan or stockpot and bring to a boil.
- Reduce heat and simmer, gently, until the liquid reduces to about 1 quart. This should take about 2 hours.
- Meanwhile, while the pork simmers, make the dumplings: Combine the milk and vinegar in a small bowl. Set aside for at least 5 minutes
- Combine the cornmeal, salt and baking powder in a second bowl.
- Mix together the wet and dry and whisk until smooth. Set aside for 45 minutes.
- After 2 hours remove pork and discard. (alternatively, the meat can be used sauced and shredded for sandwiches or in a terrine but the quality will suffer. Some folks also serve it to their dogs as a treat). Season broth with pepper to taste.
- Raise the heat to medium and add the greens. Cook until tender, stirring frequently, about 15 minutes.
- Transfer the greens to a bowl using a slotted spoon and reserve the broth for the dumplings. Add the onion and vinegar to the greens, toss to combine.
- Reheat the broth to a simmer.
- Carefully drop 12 large tablespoons of the batter into the simmering broth and cover. Reduce the heat to medium-low and cook until the dumplings are light and fluffy, about 15 minutes.
- Remove the finished dumplings with a slotted spoon. Serve with the mustard greens.