Growing up in our house, pork stew with dumplings was our go-to Sunday dinner during cold weather. Mom would get it started right after church, and the smell would fill every room while we worked on homework or watched TV. I remember watching her drop those dumplings into the pot – they always looked like little clouds floating on top of the stew. Back then, I thought making dumplings was some kind of kitchen magic that only moms knew how to do. Now I know better, and I’ve learned that this comfort food classic isn’t nearly as tricky as I once believed. In fact, it’s become my own family’s favorite rainy day meal.
Possible Ingredient Alternatives
Pork shoulder can be replaced with chicken thighs or beef chuck for different flavor profiles while maintaining tenderness. Adjust cooking time accordingly, as chicken may cook faster than pork. For a vegetarian option, use firm tofu or seitan, reducing cooking time and adding extra seasonings to compensate for the meat’s flavor.
Chicken stock can be substituted with vegetable broth for a vegetarian version, or beef broth for a richer taste. For a lower-sodium option, use low-sodium broth or water with added herbs and spices.
Plain flour in the dumplings can be replaced with whole wheat flour for added fiber, or a gluten-free flour blend for those with gluten sensitivities. When using gluten-free flour, add 1/4 teaspoon of xanthan gum to help bind the dumplings. Almond flour can also be used for a low-carb alternative, but the texture will be denser and more crumbly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 120-150 minutes |
| Total Time | 135-170 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 80-90 g
- Fat: 60-70 g
- Carbohydrates: 150-160 g
Ingredients
- 1 pound pork shoulder, cut into cubes
- 1 large onion, diced
- 2 cloves garlic, finely chopped
- 4 cups chicken stock
- 2 cups carrots, cut into slices
- 2 cups potatoes, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter, melted
Step 1: Brown the Pork Shoulder
Begin by placing a large pot over medium heat.
Add the pork shoulder and brown it on all sides.
This step builds a rich flavor foundation for your stew, so don’t rush the browning process.
Step 2: Cook Onions and Garlic
Once the pork shoulder is browned, add the chopped onion and minced garlic to the pot.
Cook them together until the onion is softened and translucent, releasing its aroma and blending with the flavors of the pork.
Step 3: Add Broth and Vegetables
Pour in the chicken broth, then add the carrots and potatoes to the pot.
Season the stew generously with salt and pepper.
Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Allow it to cook for about 1.5 hours, letting the flavors meld and the pork become tender.
Step 4: Prepare Dumpling Batter
While the stew is simmering, prepare the dumpling batter.
In a mixing bowl, combine flour, baking powder, and salt.
Stir in milk and melted butter until the mixture is just combined, forming a smooth batter.
Be careful not to overmix to ensure light, fluffy dumplings.
Step 5: Cook the Dumplings
Once the pork and vegetables are tender, drop spoonfuls of the dumpling batter onto the simmering stew.
Cover the pot and cook for an additional 30 minutes.
The dumplings will steam and cook through, absorbing the savory flavors of the stew.
Step 6: Serve the Stew
After the dumplings have cooked, uncover the pot and give the stew a gentle stir to ensure everything is well mixed.
Serve hot, enjoying the tender pork, hearty vegetables, and fluffy dumplings together.
This comforting dish is perfect for a cozy meal.
