Turnip Greens with Cornmeal Dumplings

Ingredients

• 0.3 cup pepper black
• 4 tablespoons butter ()
• 2  chicken bouillon cubes 
• 1 cup cornmeal all-purpose
• 1  eggs 
• 0.3 cup garlic powder 
• 0.3 teaspoon ground ginger 
• 0.8 pound goat meat smoked excellent ( turkey wings are )
• 1 small onion chopped
• 0.5 teaspoon salt 
• 1 cup salt 
• 1 teaspoon sugar (optional; may be used if greens are bitter)
• 1 bunch turnip greens with roots
• 0.7 cup liquid from turnips cooked
• 4 quarts water 

Equipment

• pot

Directions

1. Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water.
2. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots.
3. Add greens to meat; cook for another 30 minutes, stirring often.
4. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.)
5. Add butter and sugar.
6. Serve with dumplings.
7. Mix ingredients together and store in an airtight container for up to 6 months.
8. Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.