Ingredients

The following ingredients have 4 Servings
  • 2 medium leeks (finely chopped, see *Notes)
  • 10.58 ounces potatoes (peeled, halved)
  • ⅔ cup all-purpose/plain flour (plus 1 tablespoon to add into the stew)
  • 1 teaspoon ground flaxseed
  • 3 tablespoons olive oil
  • 1 bay leaf
  • Sea salt and pepper to taste
  • 2⅖ cups vegetable stock (ensure it's vegan)
  • 2-3 tablespoons dill ((optional), finely chopped)
  • ⅓ cup frozen petits pois/garden peas

Instruction

  • Peel and boil the potatoes in salted water.  Drain and mash them well to get rid of any lumps. Leave to cool completely.
  • Combine the flour with the ground flaxseed and gradually start adding into the potatoes, mixing in with the back of a spoon. When you've added most of the flour place the dough mixture on top of your work surface, add the remaining flour and knead in.  Do not add any more flour as this will affect the consistency of the dumplings.  The dough can be a little sticky.
  • Divide the dough into 2 parts and roll each part into a sausage shape. Cut into 2 cm long shapes (straight or at an angle).
  • In a large shallow casserole dish heat up 3 tablespoons of oil with the bay leaf. Add the chopped leeks and cook for 3-4 minutes over a medium heat stirring often. Season lightly.
  • Sprinkle over 1 tablespoon of flour and stir to combine.  Pour in half of the stock and bring to the boil, stirring often.
  • Add the dumplings (without overlapping one another), sprinkle the dill (if using), scatter the frozen peas over the top and pour over the rest of the stock.  Give the dish a little shake, bring the stew to the boil again and continue cooking gently for 2 more minutes.  Season and give the stew a gentle shake once in a while. Remove from the heat and serve immediately.