Vegetable Dumpling Stew
Warm, hearty, and loaded with cozy goodness, this vegetable dumpling stew stars root veggies, leek, green beans, and pillowy herbed dumplings. It’s rustic and rich, with savory depth from a golden roux, thyme, garlic, and the option of cheddar for extra comfort. Leftovers only get better overnight—grab a spoon and dig in.
6
bowls
Ingredients
Stew Base
- 3 tbsp (45 ml) olive oil
- 1 yellow onion chopped
- 1 large leek white and light green part only, cleaned and sliced
- 1 rutabaga peeled and diced
- 2 potatoes Yukon Gold or russet, peeled and diced
- 3 carrots peeled and sliced
- 2 parsnips peeled and sliced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 cup (150 g) green beans cut into 1-inch pieces
- 1/2 cup (120 ml) dry white wine or substitute broth
- 4 cups (1 liter) vegetable broth low-sodium preferred
- 1 can (400 g) diced tomatoes 14 oz (400g), with juices
- few sprigs fresh thyme or 1 tsp dried
- 1 bay leaf
- 1 tsp paprika sweet or smoked
- 1 tbsp (15 ml) tamarind paste or soy sauce
- 1 cup (150 g) frozen peas
- 2 tbsp (15 g) flour for thickening
Herbed Dumplings
- 1 1/4 cups (156 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 3 tbsp (40 g) cold unsalted butter cubed
- 1/2 cup (56 g) shredded cheddar cheese optional
- 1 tbsp fresh rosemary minced (or 1 tsp dried)
- 1 tbsp fresh thyme roughly chopped (or 1 tsp dried)
- 1/2 cup (120 ml) cold water may need more/less as needed
Equipment
- Large Dutch Oven or Heavy Pot
- Cutting board
- Knife
- Mixing bowl
- Whisk
- Baking Sheet (optional, for separating dumplings)
Instructions
- Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion. Sauté until softened, about 3–4 minutes. Add leeks and cook until both are meltingly soft, another 2–3 minutes.
- Cook the root vegetables: Add rutabaga, potatoes, carrots, parsnips, and celery. Stir well. Cover and cook for 8–10 minutes, stirring occasionally, until they start to soften. Add a little extra oil if pan looks dry.
- Add garlic and green beans: Stir in garlic and green beans. Let cook for 1 minute until fragrant. Push vegetables to the side to expose some oil.
- Build the thickener: Sprinkle flour into the clear side of the pot. Stir and cook over medium heat for 2–3 minutes until golden and pasty. Stir everything together so all veg are coated.
- Make it soupy: Slowly pour in the wine, scraping the pan and stirring to keep the mixture smooth. Add broth, diced tomatoes (with juices), thyme, bay leaf, paprika, and tamarind or soy sauce. Bring to a boil, cover, reduce to simmer, and cook gently for about 30 minutes until vegetables are just fork tender.
- Mix the dumplings: While stew simmers, whisk together flour, baking powder, and salt for dumplings in a bowl. Cut in cubed cold butter until mixture is crumbly. Stir in cheddar (if using), rosemary, and thyme. Add cold water a tablespoon at a time just until dough comes together into a soft mass. Divide into 6 rough mounds.
- Bake the stew: When vegetables are tender, remove bay leaf and herb stems. Stir in frozen peas. Gently place dumpling dough on top of stew. Bake uncovered at 350°F (175°C) for 20–25 minutes until dumplings are golden and cooked through.
- Serve: Let stew cool for 5–10 minutes before serving; dumplings set as it rests. Scoop generously into bowls and enjoy piping hot.
Notes
Swap vegetables according to preference. For vegan, omit cheddar and use plant-based butter. Store leftovers in the fridge for up to 4 days (best if dumplings are stored separately). Freezes well—with dumplings wrapped separately if possible.
Nutrition
Calories: 405kcal | Carbohydrates: 56g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 950mg | Potassium: 940mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5400IU | Vitamin C: 40mg | Calcium: 130mg | Iron: 4.2mg