- 3 cups fresh shelled green peas (3 pounds whole) or 2 10-oz pkgs frozen peas
- 4 cups water
- 1 teaspoon salt
- 1/4 cup butter, cut into pieces (half a stick, 4 tablespoons)
- 1 cup all-purpose flour
- 1/3 cup broth from cooking the peas
DIRECTIONS – Yields 4-6 servings
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.