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

Leek Stew with Potato Dumplings (Vegan)

This hearty vegan Leek Stew with Potato Dumplings is a delicious, quick and easy to make healthy dinner idea - the 2-ingredient dumplings take only 5 minutes to cook!
Course Dinner, Lunch, Main
Cuisine International
Keyword leek stew, potato dumplings
Prep Time 40 minutes
Cook Time 13 minutes
Total Time 53 minutes
Servings 4 servings
Author Monika Dabrowski


  • 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 or peas


  • 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.