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Test Kitchen Approved

Veggies & Dumplings

Veggies & Dumplings

Veggies & Dumplings

Recipe By Savory Spice Test Kitchen


4 to 6 servings

Prep Time

15 Minutes

Cooking Time

35 Minutes

Recipe By Savory Spice Test Kitchen

Who says vegetarian meals can't be hearty? This is a comforting meal that will warm you on a cold day.

Recipe Notes

To make this gluten-free, use an all-purpose gluten-free flour mix.


2 cups all-purpose flour

1/2 tsp. baking powder

1 Tbsp. peppercorns of choice:

2 Tbsp. cold unsalted butter, cut into small pieces

1 cup cold buttermilk

1 Tbsp. olive oil

2 large carrots, peeled and cut into 1/2-inch thick slices (about 2 cups)

1 sweet potato, peeled and diced large (about 2 cups)

1 large leek, halved and rinsed, white & light green parts sliced (about 1 cup)

5 cups vegetable broth

5 cups water

1 small head broccoli, chopped (about 2 cups)

1 cup fresh or frozen peas

Fresh tarragon or thyme, to garnish

Savory Spice ingredients in this recipe

  • Black Lampong Peppercorn

    Lampong black peppercorns, sometimes spelled Lampung, are picked from ripened Lampong peppers that are cultivated in Indonesia. Because they are no...

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  • Black Malabar Peppercorns

    Black Malabar Peppercorns are familiar, bold tasting peppercorns. Malabar black pepper is one of the more common peppercorn varieties, with that pe...

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  • Black Tellicherry Peppercorn

    Black Tellicherry Peppercorns are considered by some to be the best of the best peppercorns around. These black peppercorns are left on the vine to...

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  • Grains of Paradise

    Grains of Paradise is a spicy, full-flavored pepper seasoning, and is otherwise known Alligator pepper (in addition to other names). Grains of para...

    View full details
  • Country Onion Herb Veggie Shaker

    Get 10% off the purchase of any 3 shakers - mix & match your favorites! Country Onion Herb Veggie Shaker is a sunny, lemon-kissed blend of garl...

    View full details


Whisk flour and baking powder in a large bowl. Place peppercorns of choice in a small zip top bag, seal bag, and use a rolling pin to coarsely crush. Stir crushed peppercorns into flour mix. Use a pastry cutter or fork to cut in butter until mixture is crumbly and no large clumps of butter remain. Pour in buttermilk and stir with a fork until a shaggy dough comes together. Use your hands to knead the dough in the bowl until it can be formed into a ball. Transfer dough to a well-floured work surface and roll out to be 1/4-inch thick, then cut into 1-inch squares.

Heat oil in a large stock pot over medium heat. Add carrots, sweet potato, and leek. Cook for about 5 min., stirring frequently. Add broth, water, and Country Onion Herb Veggie Shaker. Bring to a boil, then reduce to a simmer and add dumplings a handful at a time. Bring back to a simmer and cook for 15 min. Add broccoli and peas and simmer for 10 more min. Chop fresh herbs and use to garnish before serving.