Traditional Newfoundland Cod Stew

Experience the rich flavours of Newfoundland with our traditional cod stew. This hearty dish, passed down through generations, features tender pieces of fresh cod simmered with root vegetables,and onions in a comforting broth. Perfect for a cozy meal, this stew brings the taste of the sea and the warmth of home to your table, celebrating the authentic culinary heritage of Newfoundland."

When you think of dumplings, the Chinese or Japanese varieties probably spring to mind. You know, thin pieces of dough folded over a variety of meat and veggie wrappings that's then steamed, boiled or fried (and great with soya sauce). But did you know that Canada also has its own variety of soft, fluffy and dough dumplings that come from Newfoundland, of all places?
What are Newfoundland dumplings?

Newfoundland dumplings aren't exactly like the typical variety you find at Asian restaurants or frozen by the bag in the freezer section of your grocery store. Sometimes called "Dough Boys," these dumplings are primarily medium-sized wads of dough that are cooked inside simmered stews and absorb a whole wallop of flavour.

Depending on how they are prepared, they can come out as being soft and fluffy or thick and chewy.
How do you make Newfoundland dumplings?

Newfoundland dumplings involve only a handful of basic ingredients and are relatively easy to prepare if you've ever done any sort of light baking.

1 cup of flour
1-2 teaspoons of baking powder
a heavy pinch of salt
1 tablespoon of butter
1/2 cup of water or milk
Or Watch the video and write down mom's ingredients, they will be more delicious.

The flour, water and salt are your basic ingredients for dough, while baking powder helps the for texture and the butter mostly there for flavour. You can always add more salt depending on your tastes and more water if you want them fluffier and softer.

When you have your ingredients, simply mix together the flour, salt and baking powder in a bowl. Make a well in the center and add he wet ingredients and the butter. Stir them gently - no need to knead unless you want them to be tough and chewy.

The dough should be sticky, but not wet. Then, take small handfuls, scoop several spoonfuls of them (probably 6-8 "balls" in total) and drop them into whatever stew you are preparing. Keep it covered and let them simmer and cook covered for 15-20 minutes before removing, letting them sit and then serving again.

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