Savory Vegetable Stew With Dumplings Recipe

About this recipe

A hearty and comforting kosher dinner featuring a flavorful vegetable stew topped with fluffy dumplings, perfect for a satisfying evening meal.

Ingredients

• 25 g Parsley
• 1 unit Celery
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 200 g Orange Carrot (Gajar)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 500 ml Bertolli Extra Virgin Olive Oil
• 1 ltr Kinley Packaged Water
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 180 ml Mother Dairy Milk
• 1 pack (500 g) Popular Essentials Regular Maida Flour

Instructions

1. 1. Heat a Dutch oven over medium heat and add 2 tablespoons of olive oil. Sauté 1/2 cup diced onion and 1/2 cup diced celery until softened, about 5 minutes.
2. 2. Stir in 1 diced carrot, 1 diced sweet bell pepper, 1 1/2 cups water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to low.
3. 3. Cover the pot and let the stew simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
4. 4. In a mixing bowl, combine 2 cups flour, 1/2 teaspoon salt, and 2/3 cup milk to form a soft dough.
5. 5. Drop spoonfuls of the dough onto the simmering vegetable mixture, ensuring the dumplings do not sink into the liquid.
6. 6. Cook uncovered over low heat for 10 minutes, then cover and cook for an additional 10 minutes until the dumplings are cooked through and fluffy.
7. 7. Garnish the stew with fresh parsley sprigs before serving. Serve hot and enjoy!