Ingredients

for 6 servings

  • 1 cup flour(125 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons olive oil, divided
  • ½ cup warm water(120 mL)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • 2 cups potato(400 g), diced
  • 6 cups vegetable broth(1 L)
  • 2 leaves bay leaf
  • fresh parsley, chopped, to serve
  • Preparation
  • In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
  • In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
  • Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
  • Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
  • Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  • Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  • To serve, garnish with lots of fresh parsley.
  • Enjoy!
  • Nutrition Info
  • Calories 1041
  • Fat 70g
  • Carbs 86g
  • Fiber 3g
  • Sugar 18g
  • Protein 4g
  • Estimated values based on one serving size.