Eastern Shore Peas And Dumplings Recipes

GREEN PEAS AND DUMPLINGS

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.

GRANDMOTHER NELLY'S "HAM, PEAS AND DUMPLINGS (OLD RECIPE)

Steps:

• Dough.
• Bring water and margarine to boil in 2 qt sauce pan. Add one slightly heaping cup of flour, salt, pepper, nutmeg all at once. Stir vigorously in the pan until mixture no longer adheres to the bottom or sides of the pan. Let dough cool to luke warm. Then beat in the eggs, one at a time until the dough absorbs the egg and is no longer glossy. Do this with each egg.
• PLEASE NOTE: you can possibly eliminate the back breaking nature of incorporating each of the eggs into the luke warm dough ball which would be the case if you do this all by hand. The process of incorporating the egg into the dough is very labor intesnsive since it takes a lot to beat until the egg(s) no longer make the dough glossy after beaten in long enough. So, you can take a shortcut by using the dough blade in your food processor and putting the WARM dough (do while dough ball from pan is still luke warm but not hot), place dough ball into the processor bowl and using your dough blade beat each egg into the dough in your food processor until the dough loses its glossiness from the egg. But if you don't have a food processor you can do the egg incorporation by hand, however it is pretty labor intensive.
• Once the eggs are beaten into the dough, you now have completed the dumpling dough for this recipe.
• Preparing the Dumplings and Peas.
• Place 2 standard 12oz pkgs frozen peas into a large skillet and add WATER just to cover. Add the ¼ teaspoon of salt and the sugar and a two tablespoons of margarine. Bring peas to a simmer. Place one tablespoon of dough for each dumpling over the already simmering peas. Cover the peas and dumplings closely and keep covered while dumplings are rising).
• Keep on simmer low enough so mixture boils only lightly, not hard and rapidly. Simmer all, covered, for 12 to 14 minutes.
• To serve: Plate the peas and dumplings for each person, accompanied by generous slices of just baked ham. Each person can garnish with jelly sauce (below) to taste.
• SWEET/SOUR JELLY SAUCE FOR HAM.
• (Jelly sauce garnish that goes over the sliced, baked ham which accompanies this dish).
• INSTRUCTIONS TO MAKE SAUCE:.
• Mix together either currant or plum jelly, vinegar and mustard into sauce pan and blend over low heat until jelly melts. Blend and adjust ingredients to taste and keep warm until served.
• Serve on table in a gravy bowl or similar serving container and each can spoon it over their baked Ham slices.
• Garnish portions of sliced (already baked) ham and the peas and dumplings with the sweet/sour jelly sauce (to taste).
• Enjoy.

GOOD OLD SOUTHERN PEAS AND DUMPLINS

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.

EASTERN SHORE PEAS AND DUMPLINGS RECIPE

Steps:

• 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.

DELAWARE SLIPPERY DUMPLINGS

Steps:

• In a large bowl combine the flour, baking powder and salt.
• Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
• Stir in enough hot water to make a firm but manageable dough.
• In a 4-quart saucepan, heat the broth to boiling.
• Add the butter; let the butter melt and float to the top of the broth.
• On a floured board, roll out the dough to 1/16 inch thickness.
• Cut into 2 inch squares.
• Drop the dumplings one at a time into the boiling broth.
• Reheat the broth to boiling over high heat.
• Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
• Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
• Can be added to a variety of soups and broths.