Name: Green Peas with Dumplings
Ingredients: 1/3 to 1/5 cup dried peas per person; Flour for dumplings; Salt for boiling water; Fat for dumpling dough (optional)

Why it works: Peas and flour are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,837 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Green Peas with Dumplings

Ingredients

1/3 to 1/5 cup dried peas per person
Flour for dumplings
Salt for boiling water
Fat for dumpling dough (optional)

Directions

Prepare a flour dough for dumplings.
Boil the dumplings in salted water or in the liquid of the peas.
If making soup, boil the dumplings in the soup and omit thickening.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Peas + flourtop 21% of all pairs

Smell alikelow

Cooked together2,837 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried peas: Provides the bulk of the dish and, as they soften, body to the cooking liquid.
Flour: Forms the dough that sets into firm dumplings when boiled.
Fat: Adds tenderness to the dumpling dough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.