Spring Peas and Dill Dumplings2015-03-28
- Yield : 4 cups
- Servings : 4
- Prep Time : 10m
- Cook Time : 14m
- Ready In : 30m
Plump English peas, and soft dill-scented dumplings in a light broth are a delicious addition to any spring lunch.
- Dumplings: 1/2 cup all purpose flour
- 1-1/2 tsp minced fresh herbs like dill, parsley, or tarragon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 TB + 3/4 tsp shortening
- 1 egg yolk
- 2 TB whole milk
- 4-1/2 cups chicken stock or water
- 3 cups fresh or frozen English peas (also called summer peas, garden peas, spring peas)
- salt to taste
- butter, optional
combine flour, baking powder, and salt.
Cut in shortening until mixture resembles coarse meal.
In a small bowl, whisk together yolk, and milk.
Stir in just enough of the yolk mixture to make a firm dough.
Lightly flour work surface. Turn out dough, and knead a couple times just to bring everything together.
Roll out dough to about 1/4" thick. Cut into small postage stamp size squares.
Bring stock to a simmer in a large saucepan set over medium high heat. If using water, season it with 1 TB salt.
Once stock simmers, drop in handfuls of dumplings. Once all the dumplings are in the stock. Cover and simmer for 10 minutes. Do Not Peek! If at any time the liquid comes between the pot and the lid, turn down the heat. You don't want to boil the dumplings.
After 10 minutes, remove lid, and add peas. Cook uncovered an additional 4 minutes. Taste and adjust salt. Serve with a pat of butter on top.