Veggies and Dumplings

A few weeks before the pandemic began to sweep across the county, I caught the flu at office. It quickly spread through the house, putting my husband flat on his back for nearly a week and my daughter a fever so high I wanted to take take her to the emergency room (the doctor said this was necessary). The kitchen was littered with coconut water, bottles of every version of children’s cold and flu medicine I could find, and boxes of crackers. When the plague finally left the house weeks later, I was eager to make something comforting and likely be eaten by little bellies that still didn’t have a great appetite.

I’ve turned to this recipe four times this fall. It’s basically a hug in a bowl.

For the Soup: In a medium stock pot, make a classic base with sauteed onion, celery, garlic and a bay leaf and generous amount of thyme and a little ground sage. I like to include the celery leafs for good measure. Slices carrots, green peas, and russet potatoes are my favorites. Green beans or kale occasionally make an appearance. I use about half veggie stock and half water and cook until the potatoes are tender (15-20 minutes). I make a little flour/water roux to thicken the broth before adding the dumplings.

For the Dumplings: The dumplings are the star of this meal. In a small mixing bowl combine (I prefer to use my hands, but you can use two knives to cut in) to get a sandy texture, then add the milk. I add a little garlic powder and sage to mine, but that’s your call.

  • 2 Cups All Purpose Flour
  • 2 Tablespoons Butter
  • 3/4 Teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1 Cup of Non-Dairy Milk (I prefer unsweetened soy

Bring up the heat on the soup to a decent boil. Pinch or scoop a about a tablespoon of dough and drop it into the soup. Don’t over do it, just plop them in and put the lid on the pot. Cook for 10 minutes, keeping the lid on the entire time (okay, take a peek at 8 minutes and get excited).

Serve immediately – thought leftovers are pretty great for lunch the next day. Pro tip – if you make a lot of soup and eat all the dumplings (….guilty as charged) you make another batch of dough, bring the soup up to a boil and have another round!

Published by Jessica

This site is my own little piece of the interwebs where I can distract myself from everything else I should be working on.

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