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Peas with Dumplings (from Kinfolks and Custard Pie)

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This recipe and many more along with stories can be found in Kinfolks and Custard Pie

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Peas with Dumplings

An old-time favorite was peas with dumplings.  Now, in my heart I know that peas with dumplings makes no sense at all.  In fact, though, the combination is very good.  Somehow, I think of this as something we had with canned peas -- something we had when there was not much else to have.  But I am assured by any number of people who are in a position to know that this is simply an old prejudice of mine.  In the interest of fairness I present Peas with Dumplings.

Author Chef Walter

Ingredients

  • 3 cups cooked peas (or 1 - 17 oz can of peas undrained)
  • 4 tbsp butter
  • 1 qt whole milk (or water)

Dumplings

  • 2 cups all-purpose flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/3 cup solid shortening
  • 3/4 cup milk

Instructions

Dumplings

  1. Add baking powder and salt to flour and mix thoroughly.

  2. Cut in shortening until fully mixed.

  3. Blend in milk until a stiff dough is formed.

  4. Knead fully, working in more flour if necessary to form a very stiff dough.  Roll thin on a well-floured board and cut into strips about 2 inches wide.

Putting it all together

  1. Place peas, butter, and milk into a large heavy Dutch oven. Bring to hard boil. Drop dumplings into the boiling liquid slowly enough so that the liquid remains at a hard boil.

  2. Drop dumplings into the boiling liquid slowly enough so that the liquid remains at a hard boil. 

  3. When all the dumplings have been added, reduce the heat, cover, and cook without uncovering for 15 minutes at low heat. 

  4. After 15 minutes, uncover and stir gently. If not thick, allow to cook uncovered until thick (no more than 5 additional minutes). Add salt to taste. Serve hot.

 

 

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