H4TG believes that food is a great connector and that sharing recipes are a piece of our heart that tell a story. During this season of gratitude, the H4TG Family extends their stories and invites you to share yours by posting and tagging us on social media.
Sami's Thoughts on Gratitude:
I am grateful for the traditions I have made with my husband. When we first got together, we would talk about what holidays were like growing up and what things were special to us. Now, years later, making our own traditions, those conversations have helped us decide how to plan out our season for our daughter. We kept some old and created some new, and sometimes our tradition is to have no tradition. We also have come to the realization that no matter how we celebrate the season the love we were brought up on and the love we continue to pour into the holidays will always keep it special.
This recipe is from an old tradition. My husband grew up with having pork, dumplings, sauerkraut, and black-eyed peas every New Year’s Day. I have joined in this tradition when we first started dating and will continue to keep in our family.
Happy Holidays from the Meconnahey’s!!
2 cups flour
2 tsp baking powder
1 tsp salt
1 cup milk
Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into the flour mixture, stirring constantly until the dough is stiff and holds together. Drop 1 tbsp of dough into the simmering stew or broth. Cook until dumpling is cooked through and fluffy, about 10 minutes per side.