Is it spring yet? Or is it still winter?

Our weather here in the Willamette Valley is keeping Eugene on its toes. My garden’s mini daffodils are finally in bloom, and I see more varieties pushing through the earth. This would mean its spring, right? And yet- we just had snow flurries on Wednesday!

These chilly spells have sent me looking for warm soupy comfort, and dumplings are marching hand in hand with our slurp of winter vegetables.

My recent experiments with finding a dumpling recipe led me to the realization that my recipe for flour tortillas works well in this capacity. The tortilla recipe is made up in a food processor, with extra liquid added, and then dropped by rounded tablespoon fulls into hot soup to cook. Further experimentation with frozen vegetables has brought to light how flexible this recipe is with the inclusion of processed vegetables. Whirling in frozen peas yields bright green dumplings that a extremely light and fluffy, a wonderful match to chicken soup, stew or chili.

This injection of bright springlike peas into our hearty winter soup’s dumplings have given us a perfect transition meal that reflects our weather being both winter and spring like.

I’m taking the time to enjoy winter’s opportunities for culinary comfort a little bit more. Spring will be here in full… soon.

Bright Green Pea Dumplings

pea dumplings on chicken soup
In a food processor, combine:

pulse to combine the dry ingredients and drizzle in

Add to the processor

pulse the food processor till thoroughly combined and gradually add

Bring your pot of soup to just below a simmer and drop in tablespoons of the dumpling batter. I find that a small ice cream scoop works very well for portioning dumplings.

This may take one to two batches of cooking, depending on how much soup you have to comfortably fit the dumplings in. I cook for two and therefore have a smaller pot of soup. So I break this up into two batches of dumplings- the second one cooked for leftovers.

Put a lid on the soup and turn the soup down to your lowest setting and cook for 13-15 minutes, till a tested dumpling reveals itself to be light and cooked in the center.

This recipe makes 18 – 20 tablespoon sized dumplings.

Enjoy!

More Dumpling Recipes from Fellow Food Bloggers

9 Comments

posted March 3rd, 2007 at 8:48 pm

McAuliflower, those dumplings look wonderful. As far as I’m concerned, this really is the time of year for soup and braises. I have to admit I’ve never thought of dumplings made with veggies before, but I’m going to now.

I admit, the veggie idea came as a way to make these sound more… oh, what’s that word? Healthy! :)
I was trying to resolve my dumpling guilt.

–McAuliflower

- rob
posted March 5th, 2007 at 4:37 am

I think the color is spectacular — will be great with some of the nice chicken stock I’ve made this weekend.

posted March 5th, 2007 at 7:15 pm

I love peas, but never thought of using them in dumplings!

That’s funny -especially given your recent Sweet Pea Cupcake post!

–McAuliflower

posted March 5th, 2007 at 9:56 pm

Hi, just ran across your blog but I’ll be back. These dumplings look like something I’ll have to try (although the kiddos might object to the green). Also, I used to live by Eugene (I’m still in Oregon, tho) and miss it…

posted March 5th, 2007 at 11:53 pm

wow, that’s really gorgeous green! perhaps you would like to participate: St. Pat’s Day – Green or Irish?

i’m sorry…some of the german foodblogs also do publish in english, but due to both lack of time and ability mine ist not among them!

posted March 6th, 2007 at 6:36 am

Hey McAuliflower- what a cool winter-to-spring dish. I have very fond memories of my aunt’s Chicken and Dumpling soup. The soft, chewy dumplings with a rich vegetabley broth sound just about perfect right now. Thanks.

posted March 6th, 2007 at 9:50 am

First Vanilla Garlic makes cupcakes with peas, and now this! Both are awesome. I’m definitely going to try this.

posted March 7th, 2007 at 7:01 pm

[...] recent adventures in dumplings have shown how accommodating dumpling batter can be to all sorts of changes. Not only can one add [...]

posted March 8th, 2007 at 11:15 am

[...] saw the recipe for pea dumplings at the Brownie Points blog. This recipe was easy to adjust to be vegan and it is [...]

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