Daily Herald
Smoked Pork Butt and Dumplings with Garlic-Saffron Gravy
Published: 10/5/2010 5:24 PM

1 smoked pork butt, 2-3 pounds

2 cloves garlic, thinly sliced

3-4 threads saffron

10 cups water


1½ cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

3 tablespoons shortening

¾ cup milk

4 tablespoons cornstarch or flour, or more

Combine pork, garlic, saffron and water in large soup pot; simmer for 1½ hours. Remove meat to platter and cover to keep warm.

For the dumplings: Blend flour, baking powder and salt. Cut in shortening with pastry blender or two knives until mixture is crumbly. Slow stir in milk, using fork to blend. Dough will be lumpy.

With a soup spoon, scoop a portion of dough and drop into broth. Use rubber spatula as a scraper. Repeat with remaining dough; you should get about 12 dumplings.

Cook dumplings 10 minutes uncovered, then 10 minutes covered. Remove to meat platter and cover.

Add cornstarch or flour to cooking liquid, bring to a simmer and cook, stirring until thickened. Add more if necessary.

To serve: Slice smoked butt; place in soup bowl with 1 to 2 dumplings. Pour gravy over.

Serves six to eight.

Cook's notes: Prepared dumplings can be substituted. Riesling wine is a good accompaniment.