1lbJohnston’s Pork Tenderloinchopped into small squares
1tspgarliccrushed
½cupSpanish onionfinely chopped
1Tbspvegetable oil
8cupswater
salt and pepperto taste (light as you will re-season before serving)
½cupcarrotsthinly sliced
1canbaby corn pieces
½cupcelerythinly sliced diagonally
1cupsnow peas
¼cupgreen onionscut diagonally
¼cupfresh brown mushroomsquartered
salt and pepper to taste
Dumplings:
1cupall purpose flour
2tspbaking powder
1tspsugar
½tspsalt
1Tbspsoftened butter
4Tbsphot milk
Instructions
Mix together dumpling ingredients and set aside.
On medium-high heat, sauté your pork cubes in oil until golden brown in a medium sauce pan. Turn heat down to medium. Add in onions and sauté until translucent. Mix in garlic and stir a few times then add in water.
Bring to a simmer and continue to simmer for half an hour. Add in carrots, celery and baby corn. Simmer another 15 minutes. Add in mushrooms and snow peas let simmer for five minutes. Taste and add salt and pepper if needed.
Place spoonfuls of dumpling mix in simmering soup for 15 minutes. (I prefer smaller sized dumplings in this soup so I use a heaping teaspoon for size) and simmer for 15 minutes on low heat. Toss in your green onions, cover, and remove from heat. Serve with a salad for a great full meal or as is for a lighter meal… Great on a cold day!
Notes
You may also use white bread dough for dumplings as well, which can be found in most supermarkets in the frozen aisle.