Lemony Peas and Dumplings

Preparation

1. Step 1

   Bring a large pot of water to a boil.

2. Step 2

   Meanwhile, zest the lemons into a medium bowl (you should get about 2 teaspoons total), then squeeze ¼ cup juice into a small bowl, setting the juice aside.

3. Step 3

   Prepare the dumpling batter: Add the eggs to the lemon zest and vigorously whisk until combined. Add the flour, a generous pinch of salt and 2 tablespoons of water and whisk until combined. The dumpling batter consistency should be similar to a sticky, thick, lump-free pancake batter.

4. Step 4

   Season the water in the pot with a big pinch of salt and reduce to a simmer. Dip the end of a spoon in the water (any soup spoon will do!). Hold the dumpling batter bowl at an angle, right above the water. Using the wet spoon, scrape ½ tablespoon of batter against the sides of the bowl, then dunk the loaded spoon in the simmering water to release the dumpling. Repeat, working quickly, until there is no batter left.

5. Step 5

   After 2 minutes, the dumplings will plump up and float to the top. (Some will break into smaller pieces, which is totally fine.) Add the frozen peas to the pot, turn off the heat and cover with a lid for 1 minute.

6. Step 6

   Drain the dumplings and peas in a colander. To the empty pot, add the reserved lemon juice. Bring the lemon juice to a simmer and cook for 3 minutes, until slightly reduced. Add 2 tablespoons of cold butter at a time and vigorously stir until emulsified. Repeat with remaining butter. Stir in the garlic and turn off the heat.

7. Step 7

   Add the drained dumplings and peas to the sauce and gently toss with a spatula to coat. Taste and season with more salt if needed.