Dumplings and Soup Greens

I’m so enjoying the winter chills and to keep me warm and cosy is my favourite dumpling and soup greens.  This is my welcome winter favourite 🙂

Preparation: 10 – 15 min Cooking:  30 min Serves: 4-6

Ingredients

1tbsp (15ml) olive oil 1 small onion finely chopped
¼ tsp cumin seeds
2 Medium potatoes cubed
2 small turnips cubed
2 medium carrots cubed
1 tbsp (15ml)  crushed garlic 1 ½  cup (375ml) sliced leeks
1 tsp (5ml)   salt
1-3 dry red chillies lightly crushed
½ tsp roughly ground black pepper
1/2 (2.5ml) tsp brown sugar (optional)
60ml tomato paste 2 cups (250ml) of roughly chopped celery leaves (use stalks as well) 1 cup (250ml) roughly chopped parsley
1.8 litres boiling water or vegetable stock
Big pot with a tight fitting lid.

Dumplings
3 cups (750ml) cake wheat flour
30ml baking powder (6 tsp)
¼ tsp salt 1 tbsp vegan margarine
1 ½ – 2 cups water ( add more less if required)

Let’s cook 🙂

• Firstly Mix all the dumpling ingredients together accept the water and vegan margarine. Next rub the margarine into the flour then add the water, a little at a time to form a sticky dough. Do not add all the water at once.  As soon as the dough has reached a nice thick sticky consistency – stop . Divide it into four sections and keep aside. 
• Now heat oil in pot – add onions, red chillies and cumin seeds. Cook until the onions are golden brown.
• Toss in potatoes, turnips, carrots, leeks, garlic, salt and black pepper. Sauté for 5 minutes. Add tomato paste and brown sugar cook for a minute. Immediately combine the, celery and parsley stir in well. Add water and bring to boil.
• Place portions of dumpling mixture into boiling soup pot. Cover and cook for 30 minutes. Do not open the pot.  After 30 minutes turn off heat and serve. Note: you can make the dumplings with the margarine as well, it comes out just as light and fluffy.