Fresh May Peas with New Potatoes and Cornmeal Dumplings (Gluten-Free)

Fresh May Peas with New Potatoes and Cornmeal Dumplings ---(Gluten Free)---

With the month of May comes fresh May Peas. A pot of May peas is a long awaited Southern tradition that brings the taste of spring to our tables. Make the tradition even better with cornmeal dumplings and new potatoes. In our family, this is the main dish, but can be eaten as a delicious side.

Let's make some fresh May peas with new potatoes and cornmeal dumplings!

INGREDIENTS:

4 lbs fresh May peas
2 lbs new potatoes
1 (12 oz.) cured salt pork, sliced
1 tsp. salt
1 tsp. pepper
2 cups water

Dumpling Ingredients:

2 cups gluten free cornmeal
3/4 cup gluten free all purpose flour
1 egg, beaten
1 cup broth from peas
1 tsp. salt
1 tsp. pepper

DIRECTIONS:

In a large pot on medium/high, place salt pork in 2 cups water, boil for about 20 minutes. Add potatoes and boil on high for 30 minutes, or until tender when pierced with fork.

Add salt, pepper, and may peas and simmer on medium/high for about 30 minutes allowing the deliciousness of the salt pork to infuse with the may peas and potatoes.

MAKING THE CORNMEAL DUMPLINGS:

In a small mixing bowl, whisk flour, cornmeal, egg, salt, and pepper together. Stir the may pea liquid into the flour mixture with a spoon or hands (let the broth cool)---until thickened batter---may have to add a little water and/or cornmeal to the the perfect consistency.

Flatten a handful of cornmeal batter, and hand pat into about a 1/4 inch pancake.
With may peas simmering at a boil, gently drop the dumpling pancake, make sure under the surface of the broth. Cook about 20 minutes. During this time do not stir or the dumplings will not stay together.