Indian Dumplings

Preparation info

  • Yields


    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

These gnocchi-like cornmeal dumplings are commonly cooked in a pot of greens, but may be added to hearty stews or vegetable soups.


  • 1 cup (235 ml) cornmeal
  • 1 teaspoon salt
  • ½ cup (118 ml) boiling water or boiling stock from the greens
  • 1 teaspoon bacon fat (optional)


    Combine the dry ingredients in the mixing bowl. Add the boiling liquid very slowly, working the meal well with the back of a wooden spoon. Work in the bacon fat if desired. The dough must be very thick, but wet enough to hold together without cracking. Divide into 16 portions and shape into balls. Flatten into circles approximately 1 inch ( cm) across, and inch (1 cm) thick. Edges should be smooth, appearing as miniature biscuits. Place on top of the bubbling broth. Cover and cook for about 10 minutes. Serve with greens or along with the soup or stew.

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