Fresh Peas with Bread Dumplings

Summary

Ingredients

• 1 kg pea pod (s), fresh, if necessary frozen peas (250 g)
• 10 rolls from the day before
• 2 onions)
• 1 bunch parsley
• 5 egg (s), size M
• 250 ml milk, hot
• 60 g butter
• 50 grams flour
• salt and pepper

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Instructions

1. Pulp the fresh peas from the pod (use frozen peas in extreme emergencies) and place in a saucepan. Fill up with water, season with salt and simmer gently for approx. 10 minutes. When the peas are ready, strain them with a sieve and be sure to collect the cooking water!
2. In the meantime, cut the rolls (preferably from the day before) into small cubes. Place in a bowl and pour the hot milk over them. Mix a little and cover and let rest for 10-15 minutes.
3. Meanwhile, peel the onion, cut into small cubes and sauté with a little butter until translucent. Wash and chop the parsley, put some of it aside for the sauce. Briefly add the rest to the onions.
4. Add the eggs and a good portion of salt to the rolls and mix together. Mix in the parsley onions. Now mix lightly with your hands and knead a little. If the mixture appears too dry, add a little more warm milk. Shape the dough into SMALL dumplings (approx. 4 - 5 cm in diameter) with wet hands.
5. Melt the butter in a large saucepan (my stove is now on the highest setting). When the butter has melted and is foaming, sprinkle the same amount of flour in at once and immediately mix well with a whisk. Wait a moment and then add a ladle of the pea boiling water, stirring constantly, until the mixture is smooth. Then add more pea boiling water until the sauce has the right consistency. Bring to the boil briefly. The sauce should be a bit thick. Season to taste with salt and pepper. Add the peas and dumplings and simmer gently for 15-20 minutes.
6. This stew with a light sauce is a delicious summer meal, because only then are the fresh peas available.
7. Annotation:
8. This is a dish that I often had at home (in Swabian) in the past and is one of my favorite dishes. With us it was called Broggala ond Knepfla. Translated something like Ausgepulte and Knödel. Whereby peas are fresh peas from the pods and Knepfla are small bread dumplings.
9. And it is a recipe from my dear Grandma Schuh (affectionately called sneaker), who provided me with her cooking tips up to the old age of 99.

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