2) Partially cover and boil for five minutes. Stir in the frozen peas.
3) Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, bicarbonate of soda, salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together.
4) Using a spoon or a small ice cream scoop, drop eight golf ball size dumplings into simmering liquid. Cover pan and cook for five minutes (without lifting lid), until dumplings are puffed up and cooked through.
Serve soup with dumplings.