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Submitted by Harmac
Country: Cayman Islands
INGREDIENTS:
- 1/2 pound pigtail or salt beef (soaked overnight)
- 1 pound lean stew beef, cubed
- 2-1/2 quarts chicken or vegetable stock
- 2 to 2-1/2 pounds pumpkin, peeled and cut into chunks
- 3 large scallions, chopped
- 1 clove garlic, minced
- 1 sweet green pepper, chopped (*optional)
- 1 medium onion, chopped (about 2 cups)
- 1 teaspoon fresh thyme (about 3-4 sprigs)
- 1 whole Scotch bonnet pepper
- 2-3 cups chunked peeled yam, sweet potato, coco or breadkind of choice
- 1/2 -1 teaspoon ground black pepper
- Salt to taste
For the dumplings (spinners)
- 1 cup flour (not self rising)
- 1/4 teaspoon salt
- Cold water
METHOD / DIRECTIONS:
Make the dumpling dough: In a small bowl, mix the flour and salt with a fork, then gradually add enough water to make a stiff dough that is still a little sticky. Flour your hands and shape the dough into a ball and set aside. Wash hands and set aside a little additional flour for later.
For the soup: in a large pot, drain the soaked meats and rinse again to remove salt. Combine all meats with the stock and bring to a boil. Reduce heat to medium and cook, covered, until meat is tender, about 1-1/2 hours. Skim off any excess fat from the surface and add the pumpkin, stirring well. Add another cup or two of stock if you need to. Return to a boil, then reduce heat to medium low and cook until pumpkin softens and dissolves into stock when you stir, about 45 minutes to an hour.
Make the spinners while soup cooks. Pinch off about a spoonful of dough for each dumpling and roll between hands until it looks like a small sausage—not too thick! Set aside.
You can add more pumpkin now if you want a thicker soup or chunky pieces of pumpkin in it. Then add all remaining soup ingredients, except salt, (the meat may have added enough) and stir, being careful not to break the hot pepper (or the dog will eat your supper!) Bring to a boil, then drop in the dumplings and stir. Reduce heat to medium and simmer until vegetables are turning soft and dumplings are cooked through. Adjust seasonings and salt to taste. (If the soup has gotten too thick, add a little more broth until desired consistency.) Now enjoy!
(If you have any leftovers, store in refrigerator. The soup will thicken, and you may need to add a little more stock when reheating. If you’ve already picked out all dumplings (they seem to go first) you can make more by boiling in broth or canned coconut milk and add to the reheated soup—-don’t’ try to make fresh dumplings in the soup itself, as everything will turn to mush.)
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