Hafalaab #EattheWorld

This delicious, comforting Ham and Dumpling Stew from Liechtenstein uses hearty cornmeal in the dumplings for a great one-pot meal.  It is a great way to use the bone from that Holiday Ham.

Join us as we Eat the World......

We are traveling to Liechtenstein today to explore this European country located between Austria and Switzerland.  It is a German-speaking, scenic, and wealthy country known for its Medieval castles.

Liechtenstein is a very small country, smaller even than our small State of Rhode Island.  It is about the size of Washington, D.C., at 62 square miles.

Their food culture has been shaped by the countries surrounding them, featuring many soups and cheese dishes

The recipe I'm sharing today is a delicious one-pot meal I adapted from the website Copy Me That, a recipe manager site.  This recipe was provided by Micheli Controneo.  I have no idea how authentic it is, and I adapted it even further.  It is, however, very delicious, and I am happy to share it.

I made my stock using a ham hock that I had in my freezer.  However, this would be a great way to use that ham bone after your holiday dinner.  I also added carrots and celery to my stew for added color and nutrition.  The original recipe also called for some green onions, which I omitted because I didn't have any on hand.

Before I share my recipe, let's take a look at what the others are sharing today......

• Palatable Pastime: Alpine Glühmost 
•  Amy's Cooking Adventures: Gerstensuppe (Barley Soup) 
•  A Day in the Life on the Farm: Hafalaab
• Culinary Cam: Käsknöpfle

I used vegetable broth mixed with water as I simmered the ham hock to make the stew base.  It was not low-sodium.  Should you also choose to use stock, I would not add any salt to the simmering liquid until after the ham hock or ham bone is removed.   Then taste, and season accordingly.

Ham, Cornmeal, Dumplings, Soup, Stew

Entrees, Stew

Liechtensteiner

Yield: 6 servings

Author: Wendy Klik

Hafalaab

This delicious, comforting Ham and Dumpling Stew from Liechtenstein uses hearty cornmeal in the dumplings for a great one-pot meal. It is a great way to use the bone from that Holiday Ham.

Prep time: 1 H & 15 MCook time: 30 MinTotal time: 1 H & 45 M

Ingredients

• 1 ham hock or meaty ham bone
• 1 onion, chopped
• 4 c. vegetable broth + 4 c. water (or just use 8 c. water, if preferred)
• pinch of crushed red pepper
• 2 c. ham cut into bite size pieces
• 1 carrot, scraped and sliced
• 1 stalk celery, diced
• 1 c. cornmeal
• 1/2 c. flour
• 1 t. baking powder
• 2 T. butter, melted
• 1 egg
• 2/3 c. ham broth

Instructions

1. Place the ham hock or bone, into a soup pot. Cover with 8 cups of liquid (broth and water, or just water). Add a pinch of crushed red pepper and the chopped onion, and bring to a boil over high heat. Reduce heat, cover, and simmer for about an hour.
2. Remove the ham hock or bone from the stock, removing and reserving the ham. You may need to add more ham if you do not have 2 cups.
3. Remove 2/3 of a cup of the broth and set aside. Taste the broth and season with salt and pepper, as needed. Add the carrots and celery to the broth and bring to a boil.
4. Combine the cornmeal, flour, baking powder, egg, butter, and broth in a bowl.
5. Add the ham to the boiling broth. Roll about a Tablespoon of the cornmeal mixture into a dumpling with your hands and drop it into the boiling broth. Repeat until all the dumpling mixture is used, making sure each dumpling has been submerged in the liquid by shaking the pan slightly without stirring.
6. 6 Reduce the heat to a simmer, cover, and cook for about 30 minutes, until the

Notes

Adapted from a recipe found at Copy Me That.

Nutrition Facts

Calories

449

Fat (grams)

23 g

Sat. Fat (grams)

9 g

Carbs (grams)

32 g

Fiber (grams)

3 g

Net carbs

29 g

Sugar (grams)

11 g

Protein (grams)

26 g

Sodium (milligrams)

1574 mg

Cholesterol (grams)

107 mg

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