Veggies and Dumplings


4-6 servings

Prep Time / Cook Time


Activity Guide

Bike Touring, Car Camping


  • 4 tablespoons butter or margarine
  • 1 medium onion, diced
  • 1/4 cup flour
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon thyme
  • 3 stalks celery, thinly sliced
  • 1 cup carrots, chopped
  • 1 cup potatoes, chopped
  • 1 cup peas
  • Salt and pepper, to taste
  • --
  • 2 cups flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 cup milk (almond or soy work well)


  • Cutting board
  • Fork
  • Knife
  • Large bowl
  • Large pot
  • Mixing spoon
  • Whisk


  1. Heat the butter over low heat and stir in the onions. Cook until the onions are softened.
  2. Whisk in the flour. Add the broth, bay leaves, and thyme, and bring to a boil.
  3. Stir in the celery, carrots and potatoes. Cover and bring to a boil again. Reduce heat to a simmer and cook until the potatoes are almost done. Add the peas.
  4. Meanwhile, combind the flour, baking powder and salt in a large bowl. Cut in the butter with a fork and then stir in the milk. Mix until just combined.
  5. Drop heaping tablespoons of dough into the veggie mixture. Cover the pot and cook for about 10 minutes, or until the dumplings are cooked through.
  6. Taste and add salt and pepper, to taste.