Cornmeal Dumplings



  • 1 cup very coarse cornmeal
  • 1 teaspoon salt
  • 2 large onions, peeled and cut into thin slices
  • 5 tablespoons lard


  1. Bring 2 cups water to a rapid boil and slowly sprinkle in cornmeal, stirring all the while. Keep stirring and cook over low heat for about 5 minutes. Add salt; adjust salt if necessary. Keep the cornmeal mush warm in a covered double boiler.
  2. Fry onion slices in 2 tablespoons lard. Cook them long enough for all the water in the onions to be evaporated and the onions to be crisp.
  3. Melt remaining lard. Dip a tablespoon into the hot lard and cut a dumpling shape out of the mush. Continue this, piling the little rounds on a serving platter. When you are finished making the rounds, pour the onions with their lard over the top.
  4. If you serve these with meat (like the Transylvanian Bandits’ Meat), instead of using the lard from the onion, use fat left over from cooking the meat, and pour that on top of the cornmeal dumplings.
  5. Serve with all kinds of main courses, roasts, stews, etc. Don’t worry if the dumplings break; this is supposed to be uneven looking.


I. Cornmeal Stuffed with Ricotta (Rakott puliszka juhtúróval)

  1. When you remove the mush from the heat, let it rest for 10 minutes to become quite solid, then turn pot upside down and remove the mush in a lump. With a white thread, cut it into 3 horizontal sections.
  2. Spread a baking-serving dish liberally with lard. Put in the first third of the mush and sprinkle it with ½ cup ricotta; spread 2 tablespoons sour cream on top. Place second third of mush on top, add another ½ cup ricotta, and pour ½ cup warm milk over it. Cover with final third and another ½ cup ricotta, and pour cup bacon drippings over all.
  3. Bake in a 325°F. oven for about 20 minutes.

II. Cornmeal Stuffed with Pörkölt (Rakott puliszka pörkölttel)

Follow the method of Variation I, but leave out the warm milk and lard. Instead place mutton pörkölt between the layers; use half of the recipe.