Green Peas and Dumplings
Inspired by techniques from America's Test Kitchen.
Frozen peas simmer in a buttery onion-and-garlic broth until plump and tender, then a simple flour dough is rolled thin, cut into squares and poached right in the pot until soft. The reserved pea broth goes into the dough itself, so the dumplings taste of the peas from the inside out.
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Method
- 1
Soften the onion and garlic. Melt the butter in a Dutch oven over medium heat. Add the onion and cook until softened, 4-6 min. Stir in the garlic and cook until fragrant, about 30 sec.
- 2
Simmer the peas. Add the water, peas and salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the peas are tender and plump, about 15 min. Off the heat, scoop out and reserve 120 ml of the cooking liquid; cover the pot to keep it warm.
- 3
Make the dumpling dough. Whisk the flour, nutmeg and pepper together in a large bowl. Drizzle in the reserved cooking liquid and stir with a spatula or wooden spoon until the dough comes together in shaggy clumps, then keep pressing and scraping until no dry flour remains, about 2 min longer. Squeeze the dough together by hand, transfer it to the work surface, and knead until smooth, about 2 min.
- 4
Roll and cut the dumplings. Roll the dough out into a rough 40 cm square, thinner than 3 mm - you should just be able to see the work surface through it. If the dough resists rolling, let it rest 1 min and continue. Cut into 8 even strips, then cut each strip at 2.5 cm intervals to make roughly 5 x 2.5 cm dumplings (about 120 pieces).
- 5
Cook the dumplings. Bring the pea mixture back to a vigorous simmer over medium-high heat. Drop in the dumplings and stir gently to submerge and separate them. Once it returns to a vigorous simmer, reduce the heat to medium-low, cover, and simmer gently, stirring occasionally, until the dumplings are very tender, about 10 min.
- 6
Season and serve. Off the heat, season with more salt and pepper to taste. Ladle the peas and dumplings into bowls with plenty of the broth.
Storage
Refrigerate in an airtight container for up to 3 days; reheat gently on the hob, loosening with a splash of water or stock if the dumplings have soaked up the broth.
EU nutrition claims
- Source of protein: 3.1 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Source of fibre: 2.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 166 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- Dutch oven
- chef's knife
- chopping board
- large mixing bowl
- whisk
- silicone spatula or wooden spoon
- rolling pin
- pizza cutter or chef's knife
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 413 kcal |
| Protein | 12.8 g |
| Carbohydrate | 54.8 g |
| of which sugars | 9.8 g |
| of which free sugars | 0 g |
| Fat | 16.3 g |
| of which saturates | 9.7 g |
| Fibre | 10.2 g |
| Salt | 1.99 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
