Greenpeasanddumplings Recipes
GREEN PEAS AND DUMPLINGS
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
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
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
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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- In a medium saucepan, combine the peas, water, salt, and butter, and stir well. Bring to a lively boil over medium-high heat. Reduce heat and simmer for about 15 minutes, until the peas are tender. Remove from heat and scoop out 1/3 cup of broth from the pot.
- In a medium bowl, combine the flour with the broth and stir well. You will have a raggedy bowlful of dough. Using your hands, press and push and scoop it into a lump and then knead it a few dozen times, until you have a fairly smooth, springy dough. stir broth into flour to make dough.. raggedy, knead it a little bit.
- Using a rolling pin, roll the dough out into a thin round. Cut it into long slender strips, and then cut each strip into lengths, about 1-inch wide and 2 inches long, or smaller. To cook, the pot of peas to the heat and bring to a rolling boil once again.
- Drop in the dough pieces, one by one, until all these dumplings have been added. Stir as you go to mix everything in well. Add water if needed, and simmer about 10 minutes more. When dumplings are tender and chewy like good pasta, and peas are sweet and tender, taste for salt and adjust if need be. Serve hot in bowl, with spoons for the broth.
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