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Dublin Dumpling Stew

1 lb Boneless pork;trimmed, cut into 1 in cubes
2 tb Butter
1/2 c Chopped onion
1/2 c Chopped celery
1 Clove garlic; minced
5 md Carrots
3 c Water
1 tb Beef bouillon granules
1 ts Salt
1/4 c Flour
1/2 c Cold water
1 pk (10 oz) frozen mixed vegetables


Dumplings
1 1/2 c Flour
2 ts Sugar
2 ts Baking powder
1 ts Caraway seed
1/2 ts Salt
1/4 ts Ground mustard
1 Egg
2/3 c Milk
2 tb Vegetable oil


In large kettle or dutch oven over high heat, brown pork in butter. Add onion, celery and garlic, reduce heat to medium and cook until vegetables are tender. Cut carrots into 2 in pieces, then quarter lengthwise; add to pork mixture. add water, bouillon and salt. Reduce heat. cover and simmer for 45 minutes or until the meat and vegetables are tender. Combine flour and cold water until smooth, stir into stew. Bring to a boil, boil and stir for 2 minutes. Add mixed vegetables, reduce heat to low. In a bowl, combine the first six dumpling ingredients. Beat egg, milk and oil, add to dry ingredients all at once. Mix just until moistened. Drop by tablespoon all at once. Mix just until moistened. Drop by tablespoon into bubbling stew. Cover tightly and simmer for 25 minutes or until the dumplings are cooked through.


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