LANCASTER SOUP N DUMPLINGS

LANCASTER SOUP N DUMPLINGS

1 13 3/4-ounce can chicken broth
OR
1 3/4 cups chicken broth
2 pounds pork shoulder with excess fat removed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound cabbage, shredded
1 cup chopped onion
1/2 cup chopped fresh tomato
2 teaspoons paprika
1 4-ounce can sliced mushrooms, including liquid
4 cups water

DUMPLINGS
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon caraway seeds
1 tablespoon shortening
2 tablespoons chopped fresh parsley
1 egg, beaten
1 8-ounce carton plain yogurt

Place chicken broth, salt, pepper, and cooking rack in a 6-quart Presto pressure cooker. Place pork on rack. 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 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.

Dumplings: 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.