Welcome to the McLin Family Kitchen I hope you enjoy your visit.I will from time to time give you some recipies that we use in our home. This first recipe was created one day in our kitchen by my husband who died last June.He would just get some ingredients and start experimenting with them until he got the taste he was craving.You know who would get to clean up after.That was woman's work.Ha! Ha!He would also try them out on the family. Sometimes the recipe would not taste as good as this,and I must say this is delicious.

Pork Dumplings

1 1/2lb pork chops
1 medium onion,chopped
black pepper
salt
Tony Chachere's seasoning
tsp garlic powder
3 1/2c flour(self rising)
2 tbsp shortening
1 cup water

Trim meat off bone. Put in a pot with 1 1/2 quarts of water. Add onion,pepper,salt, Tony Chachere's & Garlic powder to pot. Let boil for about 40 minutes. While meat is cooking, place flour in bowl. Make a hole in center of floue as for making biscuits. Stir in water & shortening gradually with flour until firm enough to knead. Knead until consistency to roll out. Make a roll of dough andpinch off 1/3 of the dough.

Sprinkle flour on clean counter top. With rolling pin, roll very thin. Cut in strips about 1 inch x2 inch or 3 inch. Put strips on floured plate, continue to roll dough 1/3 at a time till all dumplings are made.Then drop a layer of dumplings in boiling water; let cook a couple minutes then stir under. Then place another layer of dumplings , let cook and stir under until all dumplingsare in pot. Turn heat down, cover pot and let simmer for about 15 minutes.

Mama use to make this, only using fresh pork backbone.

Lester Allen McLin Sr.


Lester, created this recipe from the memory of his mother making it when he was a child.She should get much credit for this, because she had a family of nine children to cook for,and she had to budget the food. She always had a good meal on the table at mealtime and many people wandered how she did it. We decided to make a cookbook at our church,Livingston United Methodist Church at Livingston, Louisiana,so I asked Lester to tell me in detail how he made his pork dumplings and that's how they got in the cookbook.We followed in Lester's parents footsteps when we had nine children,as you can see.

I hope you enjoy the recipe.









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Last Updated 12 February 2001
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