2 1/4 cups green split peas (about 1 pound)
2 ham hocks
8 cups of cold water
1 medium onion, slice d
1 cup of diced celery
1 cup of diced carrots
1 teaspoon of salt
1/4 teaspoon of black pepper
For the dumplings:
2 cups of si fted all -purpose flour
3 teaspoons of baking powder
1 teaspoon of salt
3 tablespoons of shortening
1 cup of milk
1 egg, beaten
Combine the green split peas, ham hocks, cold water, onion, celery, carrots, 1 teaspoon of salt,
and the black pepper in a Dutch oven. Bring to boiling, cover and simmer for 1 1/2 hours sti rring
occasionally. Remove the ham hocks and cut off the meat and dice, discarding the bones.
Add the meat back to the soup and simmer, uncovered for 15 to 20 minutes more.
Sift together the all -purpose flour, baking powder, and 1 teaspoon of salt. Cut in the shortening.
Combine the milk and the beaten egg and add to the flour mixture, stirring just until all ingred ients
are moistened. Drop the batter from a rounded tablespoon on top of the bubbling soup.
(Dip the spoon into the hot soup be fore spooning each dumpling to prevent them from sticking
to the spoon.) Cover tightly and return to boiling. Reduce the heat and simmer for 15 to 18 mi nutes.
