Lancaster Soup 'n Dumplings
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.
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 desired.
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