Hafalaab

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A traditional dish of Liechtensteiner cuisine, hafalaab is considered to be one of the country's national specialties.

Servings: 8

subheading: For the Broth:

1 Ham Hock

4 Cu. Ham (cubed)

½ Cu. Green Onions (chopped)

1 Yellow Onion (chopped)

1 tsp. Kosher Salt

1 tsp. Fresh Cracked Black Pepper

½ tsp. Ground Red Pepper

½ tsp. Dried Parsley

subheading: For the Dumplings:

1 Cu. Cornmeal

½ Cu. All-Purpose Flour

1 tsp. Baking Powder

2 Tbsp. Unsalted Butter (melted)

1 Egg (beaten)

⅔ Cu. Ham Broth

1 tsp. Kosher Salt

1 tsp. Fresh Cracked Black Pepper

In a medium saucepan, place ham hock in 6 cups water and season with salt, pepper, and red pepper to taste. Bring to boil and simmer for 45 minutes.

Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour. Remove ham bone and discard.

Mix ingredients for dumplings together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling soup liquid. Make sure each dumpling is completely covered in liquid by shaking pot gently. Do not stir.

Cook 10 minutes uncovered; then cover and cook on low heat for 25 minutes.

Serve.

Servings: 8

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