Newfoundland Corned Beef Dinner

Submerge corned beef in a substantial amount of cold water, allowing it to rest for an extended period of 8 hours or overnight in the refrigerator.

Drain and place the corned beef in a large, deep pot, covering it with fresh water. Create a makeshift bag by layering peas between three layers of cheesecloth, securing it tightly to prevent leakage. Place the bag alongside the beef in the pot and bring the mixture to a rolling boil, then gradually reduce the heat to a gentle simmer. Let it cook for 2 hours.

Add sliced cabbage, turnips, and carrots to the pot, stirring gently to combine. Continue to simmer for 25 minutes.

Introduce diced potatoes into the pot, allowing them to cook until all the vegetables are tender enough to be pierced with a fork. This process should take 20-25 minutes.

Meanwhile, prepare the dumpling dough by combining flour, sugar, and baking powder in a bowl. Gradually add just enough water to create a pliable dough that can be shaped into balls. Divide the dough into 6 portions, handling it with care to avoid overworking.

During the final 5-10 minutes of cooking, place the dumpling balls on top of the simmering vegetables and cover the pot with a lid. Allow them to steam in the pot for 7 minutes, or until they are cooked through.

Once the dumplings have finished cooking, remove all ingredients from the pot and arrange them on a warm serving platter. Remove the cooked peas from their cheesecloth bag and mash with butter and pepper, serving them alongside the beef and vegetables.