Black-Eyed Peas and Cornmeal Dumplings

Ingredients

• 2 slices bacon 
• 0.3 teaspoon baking soda 
• 16 ounce pea-mond dressing frozen ()
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter chilled cut into pieces
• 0.5 cup buttermilk 
• 3 cups chicken stock see unsalted (such as Swanson)
• 0.8 cup flour all-purpose
• 1 tablespoon garlic minced
• 0.3 cup spring onion finely chopped
• 0.5 teaspoon kosher salt 
• 1 cup onion chopped
• 1.5 cups water 
• 0.3 cup cornmeal yellow

Equipment

• frying pan
• knife
• whisk
• blender
• measuring cup
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon from pan; finely chop.
3. Remove 1 tablespoon drippings from pan; set aside. Increase heat to medium-high.
4. Add 1 cup onion to remaining drippings in pan; saut 3 minutes, stirring occasionally.
5. Add garlic; saut 1 minute, stirring constantly.
6. Add stock, 1 1/2 cups water, salt, pepper, and peas to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes or until peas are tender, stirring occasionally.
7. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
8. Combine flour, green onions, cornmeal, and baking soda, stirring with a whisk.
9. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal.
10. Add bacon, reserved 1 tablespoon drippings, and buttermilk; stir until a moist dough forms.
11. With moist hands, gently divide mixture into 12 equal portions. Drop dumplings, 1 at a time, into pan; cover and cook 8 minutes or until dumplings are done, stirring occasionally.
12. Serve with hot sauce, if desired.