Peas and Steamed Dumplings

How to make Peas and Steamed Dumplings Recipe - Most cooks keep two groups of recipes, one for the tender young seeds in green pods and the other for the end-of-the season peas. The more mature peas go into soup and this delicious entree. Dumplings are steamed on top of the cooked peas. The dish signifies "the last of the pea season."

Makes 4 servings

Ingredients:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/3 cup milk
1/4 cup chopped fresh parsley
1 pound shelled peas, fresh or frozen
1 cup chicken broth or water

Method:
In a medium-sized bowl, combine flour, baking powder and salt. Add egg, milk and parsley; stir to blend well. Place peas and broth or water in a Dutch oven. Bring to a boil over high heat.

Drop batter by rounded teaspoons onto peas and broth. Simmer, covered, over low heat 15 minutes. Serve dumplings alongside peas.