The inspiration for this simple Leek and Potato Dumpling Stew came from the popular leek and potato soup. These two ingredients work in perfect harmony, whatever the recipe, and I wanted to create a dish that would show off their individual qualities. That’s why I didn’t puree any of the ingredients in this recipe. This stew does not require prolonged cooking and once the dumplings are formed it is ready in 10-15 minutes. Quick, convenient comfort food. Pretty healthy too!
The leeks are only cooked briefly so still retain some crunch and their sweet mild flavour really comes through and complements the potato dumplings. If you are pressed for time you can simply cook the potatoes and add them to the stew instead of making the dumplings. If you want to give the dumplings a go (it’s worth it as they melt in your mouth), however, remember that they only consist of 2 ingredients – potatoes and flour – so are very quick and simple to make. I used a bit more flour in this recipe than I did in my previous dumplings post (Potato Dumplings with Mushroom Sauce) as these were cooked in the actual stew, so had to be firm enough to withstand stirring and bumping into the other ingredients.
You can do a few simple things to save time and make this a truly convenient super quick dinner idea. First of all, you can boil the potatoes the day before. Once you’ve peeled the potatoes, cube them and add enough water to just cover them (don’t forget to put salt in the water). Close the lid when the potatoes are cooking. Drain and mash them well to get rid of any lumps and, once completely cooled, store in the fridge overnight. When you are ready to make the dumplings all you need to do is combine the potatoes with the flour, form the dumplings (you are not aiming for perfection here so don’t worry if they don’t all look exactly the same) and add them to the stew (they only take about 5 minutes to cook).
This Leek and Potato Dumpling Stew can be enjoyed as a vegetarian main (on its own or with a slice of rye bread), but you can also serve it alongside grilled chicken or turkey. Serve with a bit of grated cheese if you don’t need this recipe to be vegan.
40 minPrep Time
13 minCook Time
53 minTotal Time
- 3 medium potatoes
- 3-3.5 heaped tablespoons flour (plus more for dusting and 1 teaspoon for the stew)
- 2 leeks, finely chopped
- 3 tablespoons olive oil
- 4 tablespoons white wine
- 1 large bay leaf
- 2 allspice, whole
- 1 level teaspoon salt and 2/3 teaspoon white pepper
- 500 ml hot water
- 2-3 tablespoons dill, finely chopped
- 1/3 cup frozen petits pois
- Peel, cube and boil the potatoes in salted water, then drain well, mash, getting rid of any lumps, and leave to cool (this can be done ahead). Gradually add in the flour (you can do this using the pot the potatoes cooked in) and mix in using the back of a large spoon until the flour is no longer visible.
- Transfer the dough onto a lightly floured surface, divide into 2 parts (easier to work with) and roll each part into a long sausage shape (about 2 cm in diameter). Cut (straight or at an angle) into 2 cm long pieces and place on a floured surface.
- Heat up the oil in a large pan, add the bay leaf, allspice and leeks and stir well. Cook over a medium/low heat for 2-3 minutes stirring often. Add the wine and continue cooking for another 2 minutes.
- Add 1 heaped teaspoon of flour and quickly stir until the flour is no longer visible. Pour in the hot water and add the seasoning. Stir. Gradually add the dumplings giving the pan a gentle shake every now and again (do NOT stir) to prevent them from sticking to one another. Simmer gently for 5 minutes.
- Scatter the petits pois and dill on top, give a few more gentle shakes and remove from the heat (the petits pois don't need to cook). Adjust the seasoning and serve.
Preparation time includes cooling the potatoes and making the dumplings.