Black-Eyed Pea Dumpling Soup Calories

The dumplings in Black-Eyed Pea Dumpling Soup are usually made from flour, water, and salt. Knead the dough until firm enough to hold its shape, then pinch or cut it into small pieces that will cook through in the broth.

Soaking the dried black-eyed peas is helpful, though it is not essential if you cook them until tender before adding the dumplings. Drain and rinse soaked peas, then simmer them separately or in the soup base until soft.

Dumplings can fall apart in Black-Eyed Pea Dumpling Soup when the dough is too wet or the soup boils too vigorously. Use a firmer dough, keep the pieces small, and stir gently after adding them.

Yes, canned black-eyed peas can be used in Black-Eyed Pea Dumpling Soup. Drain and rinse them, then add them after the broth is seasoned; they need far less cooking than dried peas, so add the dumplings according to their cooking time.

Add hot water or broth to Black-Eyed Pea Dumpling Soup if it becomes too thick. The dough pieces absorb liquid as the soup sits, so loosen it gradually while reheating and stir gently to keep the dumplings intact.

Serve Black-Eyed Pea Dumpling Soup with a crisp green salad, pickled vegetables, or crusty bread. Since the soup already includes peas and dough, a fresh, lighter side works well rather than another filling starch.

Yes, you can prepare the pea broth for Black-Eyed Pea Dumpling Soup ahead of time. Cook and add the dumplings closer to serving, because they continue to absorb liquid and can turn very soft when stored in the soup.

Black-Eyed Pea Dumpling Soup keeps in the refrigerator for a short period when cooled promptly and stored in a covered container. The dumplings will soften as they sit, so add a little hot broth when reheating to restore a spoonable consistency.

Yes, but the dumplings in Black-Eyed Pea Dumpling Soup may become soft or break apart after thawing. For the best texture, freeze the pea-and-broth base without dumplings, then add freshly made dumplings when reheating.