Use 2 parts corn meal to 1 part flour, salt and pepper to taste, 1 teaspoon baking soda and set aside. Use skim bone from pork shoulder or ham and chop 1 large onion put in 6 quart stock pot cover with water and boil until rich broth is made. Need 4 to 5 quarts.

While stock is boiling dip out in small amounts and add to dry mix until form balls that will hold together. With hands dipped in water form into ball and drop in boiling liquid sprinkle 2 tablespoons corn meal over top of dumplings and broth. Stir and cook 5 to 10 minutes until done. Stir very gentle. From leftover ham add chunks to dumplings good with greens or beans.