Good Old Southern Peas and Dumplins
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|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|
|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|
Wilmington, NC (pop. 106,476)
Member Since Apr 2012
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 were very close to what he remembers. I hope y'all enjoy them, too.
Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
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.
DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
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.