Elaine's StoryMy 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.
2-15 ounce cans peas, drained (you may also use frozen or fresh)
1 quart milk
1/2 stick butter
Find more recipes at goboldwithbutter.com
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
1Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
2Drop 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.
3DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
4Turn 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.