Ham Hocks With Cornmeal Dumplings
- 2 pounds ham hocks
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 3 green onions, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, beaten
- Combine ham hocks and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour.
- Combine next 5 ingredients; mix well. Stir in 1 cup boiling ham hock broth. Add egg; mix well. Shape into 1 1/2-inch dumplings. Drop dumplings into boiling ham broth; cover and cook 20 minutes. Remove dumplings from broth with a slotted spoon. Serve with ham hocks.
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