Green Peas And Dumplings Recipes

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GREEN PEAS AND DUMPLINGS



Green Peas and Dumplings image

This is a nice little southern dish--great comfort food. You may use homemade drop dumplings in place of the canned biscuits if you wish. Prep time will be longer with the fresh peas and dumplings.

Provided by southern chef in lo

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs fresh green peas (frozen is fine)
3 cups water
2 teaspoons salt
1 dash pepper
1/2 cup butter or 1/2 cup margarine
1/4 cup all-purpose flour
1/2 cup evaporated milk
1 (8 ounce) package refrigerated biscuits
onion salt

Steps:

  • Shell and wash peas; drain.
  • Combine water, salt, and pepper; bring to a boil. Add peas and simmer 5 minutes.
  • Melt butter in a heavy sauce pan over low heat. Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thick and bubbly. Stir the sauce into the peas.
  • Top with biscuits and sprinkle lightly with onion salt. Cover and cook 15 minutes or until the biscuits are done.

Nutrition Facts : Calories 499.1, Fat 23.4, SaturatedFat 12.2, Cholesterol 46.8, Sodium 1374.6, Carbohydrate 57, Fiber 12.4, Sugar 16, Protein 17

GOOD OLD SOUTHERN PEAS AND DUMPLINS



Good Old Southern Peas and Dumplins image

My husband talks about a lady that he knew when he was a child growing up in North Carolina, who made the best peas and dumplins that he ever had. He loved them so much, that I had to learn how to make them. This is a recipe that I found and tweaked just a bit to help bring back his fond, boyhood memories. He said that they...

Provided by Elaine Bovender

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 10

2-15 ounce cans peas, drained (you may also use frozen or fresh)
1 quart milk
1/2 stick butter
1 teaspoon chicken soup base or 1 bullion cube
1/2 teaspoon salt
1/2 teaspoon pepper
DUMPLINGS:
2 cups self-rising flour (martha white or white lily for best results)
1/4 cup shortening or lard
3/4 to 1 cup milk

Steps:

  • 1. Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
  • 2. Drop dumplings into the peas. Reduce heat to low, cover and simmer for about 20 min or until dumplings are done. You may want to thicken with just a little corn starch.
  • 3. DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
  • 4. Turn dough out onto a floured board and knead a few times. Roll out dough to about 1/4" thickness. Using a pizza wheel, cut into 2X2 inch squares. Drop squares into broth, cover and simmer on low about 20 minutes or until done.

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