Black-Eyed Peas and Cornmeal Dumplings

A pot of black peas for the New Year is a southern tradition that is said to bring good luck next year. Make the tradition even tastier with buttermilk dumplings with bacon and a dash of your favorite hot sauce. For a quick cabbage preparation, bring 1/2 cup low-sodium chicken stock, 1/2 cup water, and 2 minced garlic cloves to a boil in a large skillet. Add 1 sachet (16 oz) of chopped herbs; cover and cook for 10 minutes or until tender.
Bake the bacon in a roasting pan over medium-high heat until crisp. Remove the bacon from the pan; chop finely. Remove 1 tablespoon of the filling from the pan; set aside. Increase the heat to medium-high. Add 1 cup onion to the remaining filling in the pan; simmer for 3 minutes, stirring occasionally. Add the garlic; simmer for 1 minute, stirring constantly. Add the broth, 1 1/2 cups water, salt, pepper, and peas to the pan; bring to a boil. Partially cover, reduce the heat and simmer for 35 minutes or until the peas are tender, stirring occasionally.Spoon the flour into a dry measuring cup; flatten with a knife. Combine the flour, spring onions, cornmeal, and baking soda, stirring with a whisk. Beat the butter into the flour mixture using a pastry blender or 2 knives until the mixture resembles coarse flour. Add the bacon, remaining 1 tablespoon of filling, and buttermilk; stir until a moist dough forms.Using wet hands, carefully divide the mixture into 12 equal portions. Add the dumplings, one at a time, to the pan; cover and cook for 8 minutes or until the dumplings are tender, stirring occasionally. Serve with hot sauce if desired.