Recipe Dough Boys

NEWFOUNDLAND PEA SOUP AND DOUGH BOYS

Steps:

• Simmer the ham bone, garlic, carrot, small onion and water slowly in a large covered pot for 1½ hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.
• Add the split peas, bay leaves, dried thyme, pepper and red onion. If you are using salt beef, add it here.
• I don't add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end. Let your own taste be the guide.
• Simmer slowly and gently for about 45 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot.
• Add the diced carrots and diced ham.
• Simmer for an additional 10 minutes stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not. Now add the dough boys to a very gently simmering pot
• Sift together the flour, sugar, baking powder, baking soda and salt.
• Using a wooden spoon, very quickly mix in the milk and melted butter.
• Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing.
• Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup.
• Place the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.

NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)

Steps:

• For the soup:.
• Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
• Make doughboys as follows:.
• Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.

DOUGHBOYS

Steps:

• Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.
• Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.
• Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!
• Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
• To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.
• Cook's Note: The dough usually made a day before using.