Organic - A Tasty corn bread crusted finger food with a juniper berry , Saskatoonberry, and ground bison/buffalo meat stuffing. High protein, low salt, organic food- as a fingerfood, side dish or main course; depending on the complexity of the meal and its partakers.

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  • Fresh or dried juniper berries - self picked if possible

  • Juniper leaf ashes- dried, burned leaf end cuttings- a delicate white ash full of minerals- a traditional First Nations rising agent --instead of chemical ones--substitute a non aluminum based organic rising agent.

  • Dried Saskatoon berries if available at your local Bulk Food/Organic market, or other dried berries such as currents.

  • Organic corn meal, white, yellow or blue and corn flour. Be creative, use two different colours in two batches for presentation.

  • Walnut, almond, hazlenut or another oil

  • Corn husks- the outer wrapping removed and clean inner husks used to wrap the dumpling/roll

  • Ground Bison/Bufallo meat- organic

  • Corn on the cob - separate and save the larger inner husks - used as an edible wrap- 1-2 cobs per guest


  • 1.

    Soak (Overnight, preferably) 1.5 cups of corn meal with 2 cups of warm filtered water. Test for readiness- the level of crunchiness is a matter of personal choice.

  • 2.

    Mix in 1 cup of corn flour, mixed with 3 tablespoons of ash or 1.5 tsp of commercial rising agent... 1/2 tsp of SeaSalt may be added, but this is a matter of taste and a health choice.

  • 3.

    Combine rehydrated corn meal and corn flour,adding 1/4 cup of tree nut oil, and adding cold water as necessary mixing untill a heavy paste is made....or alternately you could also make a pastry type of crust....this depends on the feel of the dough you are making. An Egg may be used if guests are tolerant of eggs and depending if a dumpling is being made.

  • 4.

    Combine 4 cups of ground Bison meat with 3 tbl spoons of crushed Juniper berries and 1/4 cup of Saskatoon berries or currents- not raisins- too sweet.

  • 5.

    Cook corn cobs with the separated inner corn husks, and withdraw the corn husks, patting off excess water.

  • 6.

    Roll out pastry, or dumpling paste and place upon or, alternately, spread paste onto a cooked, flattened corn husk about 1/4 inch thick ( .75 cm thick)

  • 7.

    Plce 1-2 tblsp of meat mixture into hand and roll it so that it can be placed upon the corn paste covered husk,

  • 8.

    With dampened fingers, roll the husk around the meat centre and use cotton thread/string to ty of the ends. The corn husk should completly surround the meat filling- two husks may be required, depending on the size of your handrolls/dumplings.

  • 9.

    For handrolls:

  • 10.

    Place on an oiled cooky sheet into a preheated (325 degree) oven untill browned...

  • 11.

    For steamed dumplings:

  • 12.

    Place into a steaming double boiler and cover the bottom of the upper half with excess corn husks onto which the dumplings are pllaced for about 20-25 minutes...

  • 13.

    Serve as an appetizer, or as part of the main course, enjoy!


The finished style of dumpling or handroll is prepared as fitting for the meal, and its guests.

A traditional Three sister soup (corn, beans and squash) with corn cobs, wild rice, and wild meats or fish would make a wonderful feast with a First Nations focus.

Most ingredients may be obtained at your local Health food store.

Original and healthy!

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