Split Pea Soup With Dumplings

Instructions

1. 1

   Combine the green split peas, ham hocks, cold water, onion, celery, carrots, 1 teaspoon of salt, and the black pepper in a Dutch oven.

2. 2

   Bring to boiling, cover and simmer for 1 1/2 hours stirring occasionally.

3. 3

   Remove the ham hocks and cut off the meat and dice, discarding the bones.

4. 4

   Add the meat back to the soup and simmer, uncovered for 15 to 20 minutes more.

5. 5

   Sift together the all-purpose flour, baking powder, and 1 teaspoon of salt.

6. 6

   Cut in the shortening.

7. 7

   Combine the milk and the beaten egg and add to the flour mixture, stirring just until all ingredients are moistened.

8. 8

   Drop the batter from a rounded tablespoon on top of the bubbling soup. (Dip the spoon into the hot soup before spooning each dumpling to prevent them from sticking to the spoon.)

9. 9

   Cover tightly and return to boiling.

10. 10

    Reduce the heat and simmer for 15 to 18 minutes.