Serves a Crowd

Fresh Corn Dumplings with Smoky Greens, Beans and Corn Soup

August  3, 2011
2 Ratings
  • Serves 6 to 8
Author Notes

Greens and cornbread are meant to be...and dumplings are great too! —inpatskitchen

What You'll Need
  • For the dumplings
  • 1 1/2 cups AP flour
  • 1/2 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup fresh corn kernels
  • 1 cup milk
  • 4 tablespoons melted butter
  • 1/2 cup finely snipped chives
  • For the soup
  • 1 meaty ham shank (about 1 1/2 pounds)
  • 12 cups water
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves minced garlic
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon black pepper
  • 4 heaping cups chopped greens such as young collards
  • Chicken broth
  • 2 cups cooked white beans
  • 2 cups fresh corn kernels
  • The dumplings
  1. For the dumplings
  2. Whisk the flour, cornmeal, baking powder and salt together.
  3. Stir in the milk, corn kernels, melted butter and chives.
  4. Using wet hands, form the mixture into just smaller than golf ball size balls ( you should get 16 to 20), set on a plate and refrigerate covered.
  1. For the soup
  2. In a large soup pot bring the water, ham shank and bay leaves to a boil and simmer for about 1 1/2 hours until the meat starts falling off the shank bone.
  3. Discard the bay leaves, remove the shank to cool a bit and reserve the broth in a bowl. Once cooled, dice the ham shank meat, discarding any fat.
  4. In the empty soup pot saute the onion and garlic in the olive oil until the onion softens a bit. Add the greens, crushed red pepper, black pepper and 4 cups of the ham stock and simmer all for about 20 minutes.
  5. Combine the remaining ham broth and enough chicken broth to total 8 cups and add to the pot.
  6. Add the beans and shank meat, bring back to the boil and simmer for 10 minutes. At this point you can take a break if not ready to serve. I do all the above early in the day.
  7. When ready to serve, bring the soup up to a nice simmer, add the corn kernels and as many of the dumplings that will fit. If you can't use them all, keep the remaining covered and refrigerated for leftover soup tomorrow,
  8. Simmer for 10 to 15 minutes and serve up a bowl with a few dumplings

See what other Food52ers are saying.

  • lapadia
  • There'sAlwaysPie
  • EmilyC
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

8 Reviews

Camille C. September 25, 2011
this was smoky, sweet and savory all at the same time. had to use ham hocks since that is all the grocery store had, but it made no difference. loved it! i think i might add an egg to the dumpling dough next time to keep them from falling apart so easily. how much onion do you use? they're not listed in the ingredients. thanks for submitting. this one's going in the "make again" recipe file.
inpatskitchen September 25, 2011
Oh I'm sooo glad you enjoyed this And I fixed the's a cup of diced onion. Thanks so much for your kind words!
lapadia August 5, 2011
Sounds mouthwatering to me! Saved.
inpatskitchen August 5, 2011
Thanks so much lapadia.
There'sAlwaysPie August 4, 2011
Oh wow, this looks really tasty. Great way to use the leftover ham bone instead of split pea or bean soup. Yum!
inpatskitchen August 4, 2011
Thanks! Ham bone is a great idea..!
EmilyC August 3, 2011
Love the corn dumplings! This looks and sounds really good!
inpatskitchen August 3, 2011
Thanks so much Emily...the dumplings are pure silky soft heaven...I just wish I had photography skills to do this picture justice (LOL)!