Chicken and Dumplings is a well known southern delicacy. It’s just as good during the week as it is for Sunday supper. Dumplings don’t just go with chicken though. Another southern favorite, at least ’round my parts, is peas and dumplings. But we don’t use the slick dumplings for our peas & dumplings recipe. Instead, we use something called drop dumplings. Now, drop dumplings are more of a biscuit than a dumpling but they’re made mostly the same way. The biggest difference is you don’t need to roll them out or cut them.
This is the way Granny makes her peas and dumplings and it’s one of the best comfort foods I’ve had. Sick in bed? Peas & dumplings (as long as there’s no fever)! Just got dumped? Peas & dumplings! There wasn’t much growing up that a big bowl of peas and dumplings couldn’t fix. The beauty of Peas & Dumplings is they can be a meal on their own or act as a side dish – totally up to you. We had them the other night with some rosemary baked pork chops.
Southern Peas & Dumplings Recipe
- Peas & Stock
- 2 cans sweet peas drained (or 1 bag frozen or 4 cups fresh, hulled and cooked peas)
- 4 cups milk 2%
- 2 sticks butter I never said this was healthy!
- Salt & Pepper to taste
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter melted
- Peas & Stock
- Bring the milk and butter to a simmer in a large pot. Season and carefully add in the peas and increase the heat to medium-high. Bring to a rolling boil.
- While you're waiting for your stock to boil make the dumplings.
- Sift together the dry ingredients. Mix in the milk and butter and form a dough ball.
- Pinch off pieces of the dough (I use a cookie dough scoop for uniform sizing), roll into balls and carefully drop into the boiling stock.
- Cook for 10 minutes or until dumplings are cooked.