Green Peas and Dumplings Will Soothe Your Soul

I have always been a fan of peas with butter—and the interplay of the sweet, nutty, and grassy flavors of each—but the addition of the most comforting dumplings (made from just flour and the heady broth created by simmering peas and butter in salted water) had me refilling my bowl again and again. 

And while the dish is simple enough to whip up for my family on a cold evening (like Council, I prefer the control afforded by making the dumplings by hand), the homeyness of it makes it perfect for serving to company as well. 

In her introduction to Mama Dip’s Kitchen, Council said “Treat the recipes like sewing patterns—stretch or alter them to fit.” To satisfy my newfound cravings for peas and dumplings, I took her words to heart and experimented with different ingredients and approaches. 

I could quickly see that while her recipe, or basic formula, is a perfect showcase for tender, garden-fresh peas, frozen peas (which are frozen at peak sweetness and require no prep) also yield a delicious dish.  

So, with a freezer full of peas and Council’s recipe/sewing pattern as my inspiration, I set out to make a heartier version of peas and dumplings, one that could serve as a fitting side for a holiday ham or a weeknight roast chicken. 

I experimented in the test kitchen with ways to make the dish a little more robust—adding ham and bacon, using chicken broth instead of water, and adding hearty greens to the broth—but I found that they detracted from the flavor of our humble stars, the peas. 

To keep things in focus, I settled on just a few small additions: some sautéed onion and garlic to round out the vegetal sweetness of the broth and hints of nutmeg and black pepper in the dumplings to bring out the earthy, nutty flavors in the dish.         

Plus, I scaled the recipe to serve six to eight, making it a perfect addition to any welcoming Southern or Southern-inspired table.