Veggies & Dumplings
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Test Kitchen Approved Recipe

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

6 servings

Active Prep: 15 min
Cook: 35 min


  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 Tbsp. Black Lampong Peppercorns
  • 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 Tbsp. Herbes de Provence Seasoning Salt
  • 1 small head broccoli, chopped (about 2 cups)
  • 1 cup fresh or frozen peas
  • Fresh tarragon or thyme, to garnish

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


Whisk flour and baking powder in a large bowl. Place peppercorns in a small zip top bag, seal bag, and use a rolling pin to coarsely crush peppercorns. 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 seasoning salt. 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.

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