Tender Dumplings in Savory Broth (Printable)

Tender dumplings in a flavorful vegetable broth with fresh herbs and vegetables

# What You Need:

→ For the Dumplings

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons unsalted butter, cold and cubed
05 - 1/3 cup milk
06 - 2 tablespoons fresh parsley, chopped

→ For the Soup

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, sliced
10 - 2 celery stalks, sliced
11 - 2 garlic cloves, minced
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 1 cup frozen peas
17 - 2 tablespoons fresh dill or parsley, chopped for garnish

# How To Make It:

01 - In a large bowl, combine flour, baking powder, and salt for the dumplings. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and parsley to form a soft dough. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
03 - Pour in the vegetable broth, add bay leaf and thyme. Bring to a simmer and season with salt and pepper.
04 - Drop spoonfuls of dumpling dough (about 1 tablespoon each) onto the surface of the simmering soup. Cover the pot and cook for 15 minutes without lifting the lid.
05 - Add frozen peas and simmer uncovered for an additional 5 minutes, until peas are heated through and dumplings are cooked.
06 - Remove bay leaf. Adjust seasoning if needed. Ladle soup into bowls and garnish with fresh dill or parsley.

# Expert Suggestions:

01 -
  • The dumplings come out impossibly tender, almost like cloud puffs floating in your bowl
  • Everything cooks in one pot, meaning minimal cleanup and maximum flavor
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never lift the lid while dumplings cook, or they will collapse and turn dense
  • The dough should be sticky and soft, not smooth like bread dough
  • Dumplings expand as they cook, so drop them smaller than you want them to end up
03 -
  • Use a cookie scoop for evenly sized dumplings that cook at the same rate
  • Make the dough while the vegetables sauté so it is ready to drop as soon as the broth simmers

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