Dutch Fork Maldashers

Being aware of popularity of old timey liver nips in my wife's (Betty Drafts Shaw) family, this unusual onion dumpling recipe caught my eye while perusing the Dutch Fork website (HERE). I suspect that the old timers used local wide onions often found in pastures from January through springtime, as I suspect that modern-day spring onions became available many years later. I plan to try this first with wild onions and store bought dumpling sheets. The nonspecific recipe & some hsitory is down in this page, in section on "In Foods" (HERE).

• Meat taste: ham-bone broth.
• Taste enhancer #1: salt & coarse-ground pepper to taste.
  
• Chopped wild or spring onions: enough to make a batch.
• Chopped eggs: enough over-well, scrambled, or hard boiled eggs to make a batch.
• Dumpling sheets: enough to make a batch.
  

PROCESS: I'll give more detail after I try to make some. Get ham bones from Caughman's or other local source crosscut into segments short enough that in marrow present after boiling in water can be removed and squished up in the broth. Salt & pepper the broth to taste. Mix fragmented cooked eggs with chopped onions and use dumpling dough sheets to create the square pouches holding the egg & onion mix. Cook the dumplings in the broth a sufficient length of time & serve. Enjoy!

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(posted 26 January 2018)