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
In a food processor, combine:
- 1/2 cup ap flour
- 1 tsp baking powder
- 1/4 tsp salt
pulse to combine the dry ingredients and drizzle in
- 1 Tbs fat (oil, lard or butter)
Add to the processor
- 1/2 cup frozen peas
- 1 green onion
- 3-4 fresh mint leaves
pulse the food processor till thoroughly combined and gradually add
- 1/2 cup warmed milk (soy, milk, or buttermilk) or broth
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.
More Dumpling Recipes from Fellow Food Bloggers
- Delicious Days: Pretzel dumplings with creamed chanterelle mushrooms
- Lex Culinaria: Fish Dumplings in Lemon Garlic Broth
- Bakingsheet: Blueberry Dumplings