Name: Leek and Potato Dumpling Stew (Vegan)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 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

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This hearty, vegan leek stew with potato dumplings is a delicious, quick and easy to make healthy dinner idea. The 3 -ingredient dumplings take only 5 minutes to cook!

Leek stew with potato dumplings in black cast iron oval casserole dish with steam visible and blue-and-white cloth in background.

The inspiration for this simple vegan leek stew with potato dumplings came from the popular leek and potato soup. These two ingredients work in perfect harmony, whatever the recipe!

I wanted to create a dish that would show off their individual qualities, which is why I decided to make this chunky stew.

This vegan leek stew with dumplings 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!

Leek stew with potato dumplings in black cast iron oval casserole dish with spoon and blue-and-white cloth in background.

The leeks are only cooked briefly so still retain some firmness (are cooked but not mushy!). 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 (without mashing them first) to the stew instead of making the dumplings. But I really hope you will give the dumplings a go. It's worth it as they melt in your mouth!

Ingredients

The stew itself is made by frying leeks in a little oil with bay leaf then sprinkling with flour (to thicken the sauce) and adding vegetable stock.

The dumplings consist of 3 ingredients - potatoes, flour and ground flaxseed - so are very quick and simple to make.

I also added a handful of frozen peas and used chopped dill for garnish.

Substitutions

I tend to use petits pois as they are sweeter than garden peas, but you can use either. As the petits pois do not need to actually cook throw them into the stew towards the end. They will thaw and warm through very quickly.
Herbs: I used dill but a handful of chopped chives, fresh parsley or tarragon scattered just before serving would work well too.

How to prepare the leeks

Rinse the leeks thoroughly under cold water then chop and place in a bowl of water. Stir gently then scoop the leeks out using a slotted spoon or colander and place on top of a paper towel to get rid of excess water. Make sure all the grit and soil has been removed.

How to make leek stew with potato dumplings: step-by-step

1. Peel and boil the potatoes in salted water. Drain and mash them well to get rid of any lumps. Leave to cool completely.

2. To make the dumplings 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.

Mashed potatoes with flour and large spoon in pot.

3. 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).

Kopytka dough shapes on top of wooden board.

4. In a large shallow 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.

Fried chopped leeks in large oval, black dish.

5. Sprinkle over 1 tablespoon of flour and stir to combine. Pour in half of the stock and bring to the boil, stirring often.

Leek stew with black spatula in black, oval shallow dish.

6. 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.

Leek and potato dumpling stew with peas in large, oval, black, shallow dish.

7. Remove from the heat and serve immediately.

Leek stew with potato dumplings and peas in black cast iron oval casserole dish with spoon and blue-and-white cloth in background.

Serving suggestions

Enjoy this leek and potato recipe as a vegetarian main (with or without crusty 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.

Top tips for making leek and potato stew

You can boil the potatoes the day before. Drain and mash them well to get rid of any lumps. Store the mash (once cooled completely), covered, in the fridge overnight.
Making the dumplings: Try not to knead the dough too much - it is ready once the ingredients have been incorporated and the dough is smooth. You are not aiming for perfection here so don't worry if the dumplings are not identical.
Best served immediately. Refrigerate leftovers for up to 3 days. You may have to add a splash of water when reheating the stew (as well as adjust the seasoning).
Not suitable for freezing.

For non-vegetarian one pot easy dinner ideas check out coconut milk fish stew with lentils as well as authentic Polish bigos stew recipe.

Check out also this collection of vegetarian pasta meals.

Keep in touch!

If you make this vegan leek and potato stew I'd love to know how it turned out for you. What herbs did you use? Let me know in the comments below, thanks!

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