I'm not one to recipe blog, but I'm really proud of this. it's the first recipe i ever fully created myself, as opposed to following and tweaking.
co op size dumpling chowder
(15 servings / 1 stockpot) – takes 1 person 2 hours total
- 3 onion
- 3 big carrot (any veggies work, really)
- 6 potatoes (sweet potatoes work too)
- 9 cloves garlic or 3-4 spoons of jarlic
- ½ cup flour
- 18 cups broth (mostly fill a smaller soup pot with water, at least a half cup of bullion powder)
- bag of frozen corn
- bag of frozen peas
- can of coconut milk
- salt, pepper, rosemary, oregano, thyme – poultry seasonings, whatever feels french
- 3 cups flour
- 3 tbsp nooch
- 1 ½ tbsp baking powder
- 2 cups almond milk
- 6 tbsp oil
- salt, pepper
- make broth if using powder. let it sit while prepping instead of stirring powder in right away
- cut carrots into coins
- skin & halve onions
- either dice onions or food processor onions until either diced or rough paste. use s blade
- mince garlic if using whole
- dice potatoes. skinning optional but nice
- splash of cooking oil in stock pot. saute onion & carrot. 5 minutes. won't change color but some liquid will come out
- add garlic. 1 minute. keep an eye on it, stir regularly
- add flour. mix together, this will turn into a dough. 1 minute.
- add coconut milk & broth at the same time. stir to combine and break up the onion loaf
- add potatoes, more stirring.
- add your herbs here. rosemary is a must to counteract coconut taste. let it sit, dont need to stir
the whole thing is intended to boil, but there's too much liquid so it's ok to walk away here. keep an eye on it every 10 minutes or so
here's a good spot to make the dumplings! stand mixer with the D shape paddle preferred but i believe in you if you want to do by hand
dry first: flour, baking powder, nooch, salt & pepper – mix a little to combine
add half the almond milk, start running to combine.
while running, add the oil and the rest of the almond milk.
the dough will be very sticky and wet, don't overknead it.
let sit while you check the soup.
the potatoes should be about half done at this point, taste one.
dump in the peas & corn here.
give the pot a good stir. if it's not boiling, it should at least be really foamy.
cook 15 minutes.
if the potatoes are mostly done, time to add dumplings. if not, come back in 10 minutes.
either use spoons to drop them like cookies, or pinch off bits with your hands about a tablespoon big / the size of a big marble.
cover the entire surface of the soup with dumplings. it's ok to shove them around to make room for more.
put a lid on, and let cook for 10-15 minutes. it might overflow so apologize to kitchen cleaner here.
taste a dumpling. they're done when they're cooked through, you know what i mean
last chance to season to taste
source recipes, double check these if you're confused: