Hearty Dilled Vegetable Stew with Dumplings

Print Recipe

Nothing could taste better or be more filling on a cold winter evening.

Ease: average Type: entree Prep Time: 45 minutes Total Time: about 1 hour Yield: 6 - 8 servings

Cook's notes

Sun Organic has great vegetarian bouillon cubes.

For vegan dumplings, omit the egg and increase baking powder by 1/2 teaspoon, oil by 2 teaspoons and rice dream by 2 teaspoons. The steps for cooking will be the same as the vegetarian dumplings.

Use washed baby carrots to save time. If you want to save about 15 minutes chopping time, use the baby carrots whole and coarsely chop the remainder of the veggies so that they are about the same size.

Kabocha squash is a dry, sweet winter squash.

For a tasty vegan dish, you can omit the dumplings.

Ingredients

3 potatoes scrubbed well, skins in tact
2 medium sized zucchinis
1/2 lb. carrots
1 green bell pepper
5 celery ribs
1 medium sized leek
1/6 head cabbage (about 1 cup chopped)
1 onion
5 garlic cloves
2 heaping cups cubed kabocha squash (a.k.a. green Hokkaido)
12 c water
3 bay leaves
3 vegetable bouillon cubes
1 T whole wheat pastry flour
3 T dried dill

1 1/4 c whole wheat pastry flour
1/4 whole wheat flour
2 t baking powder
1/4 c fresh, minced parsley
1 T dried dill
2/3 c milk or rice dream
1 egg beaten
1 T safflower oil

Steps

• Cube or slice all of the vegetables, except the kabocha, to a little less that 1 square inch. The kabocha needs to be in 2 inch cubes.
• Place all of the cut vegetables, water, bay leaves and bouillon cubes into a large Dutch oven. Bring to a boil over high heat.
• Meanwhile, make the dumplings by combining in a mixing bowl the two flours, baking powder, parsley, dill, egg, oil and milk. Form into 2 inch balls.
• When the stew begins to boil, reduce heat to a simmer. Remove about 1 cup of the broth to a bowl and whisk with 1 Tablespoon whole wheat pastry flour until completely smooth. Return the flour/ broth mixture to the stew and stir.
• Raise the heat to a low boil and drop the dumplings into the boiling broth. Cook for about 10 minutes until the center isn't doughy. If the dumplings are cooked and the vegetables are not yet tender, remove the dumplings with a slotted spoon and set aside.
• When the vegetables are tender, remove from the heat and stir in dill. Serve hot with a few dumplings in each bowl.
• To refrigerate left over stew, remove the dumplings with a slotted spoon to an airtight container. Store separately from the stew so that they will not get mushy.

Read article