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Lancaster Soup 'n Dumplings


  • 1 (13 3/4-ounce) can chicken broth or 1 3/4 cups
  • 2 pounds pork shoulder with excess fat removed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound cabbage, shredded


  • 1 cup chopped onion
  • 1/2 cup chopped fresh tomato
  • 2 teaspoons paprika
  • 1 (4-ounce) can sliced mushrooms, including liquid
  • 4 cups water

Place chicken broth, salt, pepper, and cooking rack or steamer basket in a
6-quart Presto pressure cooker. Place pork on rack or in basket. Close
pressure cooker cover securely. Place pressure regulator on vent pipe. Cook
for 30 minutes, at 15 pounds pressure, with regulator rocking slowly.
(Meanwhile, prepare DUMPLINGS.) Cool pressure cooker at once. Remove pork
and cooking rack or basket and set aside, reserving liquid. When meat is
cool, remove from bones and add to reserved liquid. (This may be done a day
ahead.) When ready to prepare soup, put meat and reserved broth in pressure
cooker. Add cabbage, onion, tomato, paprika, mushrooms, and water to meat
mixture. Close pressure cooker cover securely. Place pressure regulator on
vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its
own accord. Add dumplings and cook as directed in dumpling recipe.
Makes 8 servings.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon caraway seeds
  • 1 tablespoon shortening
  • 2 tablespoons chopped fresh parsley
  • 1 egg, beaten
  • 1 (8-ounce) carton plain yogurt

    Mix flour, baking powder, baking soda, salt, and caraway seeds in mixing bowl; cut in shortening. Add chopped parsley. Mix together egg and yogurt; add to flour mixture and mix until just moistened. When soup is finished, drop mixture by rounded tablespoonful onto top of simmering soup. Do not use pressure cooker cover. Steam, uncovered, for 25 minutes over medium heat.
    Serve 1 dumpling in each bowl of soup. Accompany with extra yogurt, if
    Makes 8 dumplings.

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