039 / 75 · A Vegetable-Led Table
Pea and Carrot Drop Dumplings in Onion Broth
12 vegetable-studded dumplings in onion broth; 3 dumplings and one-quarter of the broth per serving · Active 25 min · Total 55 min
Print recipe · PDFA softly cooked onion broth carries substantial drop dumplings with grated carrot and whole peas inside. The dough is mixed briefly and spooned into the simmering liquid rather than rolled on a counter. A closed lid supplies the steam needed to cook the tops. Three dumplings and their share of broth make each bowl.
A plain broth needs properly cooked onions
Slice the onions thinly and let them soften slowly in the measured oil. A few golden edges bring flavor to an otherwise simple stock. They do not need the long cooking of a dark onion soup, but raw crunchy onion is not the goal. Stir down any pieces catching on the pan and keep the heat moderate. Add the stock only after the onions are soft. This is a useful place for ordinary vegetable stock made from a cube, provided the label suits your household and its salt level is taken into account.
Mix just before the broth is ready
The dumpling mixture contains baking powder, so there is no advantage to leaving it sitting while the onions cook. Mix the dry ingredients first, then add egg, milk, finely grated carrot and frozen peas. Stir only until no dry flour remains. Divide into twelve similar mounds so they finish together. Once the dumplings enter the broth, keep the simmer gentle and put the lid on. Lifting it repeatedly releases steam and slows the tops. Open near the end, check one dumpling through the center and make sure there is no sticky raw-flour line. A thermometer confirms the center has reached the stated temperature.
Ingredients
- 2 tablespoons neutral oil (30 ml)
- 2 medium onions (250 g), thinly sliced
- 5 cups vegetable stock (1.2 liters)
- 1 2/3 cups all-purpose flour (200 g)
- 2 teaspoons baking powder (8 g)
- 1/2 teaspoon fine salt (3 g), divided
- 1/4 teaspoon black pepper (0.5 g)
- 1 large egg (50 g without shell)
- 1/2 cup plus 2 tablespoons milk (150 ml)
- 1 large carrot (150 g), finely grated
- 1 cup frozen peas (140 g)
Set out
Wide lidded saucepan, about 4 quarts/4 liters, Mixing bowl, Grater, Spoon, Food thermometer
Allergens
Egg, Milk, Wheat. Check labels and substitutions.
Make it
- Heat oil in the wide saucepan over medium-low heat. Cook onions for 15 minutes, stirring, until soft and lightly golden. Add stock, half the salt and pepper and bring to a gentle simmer.
- Mix flour, baking powder and remaining salt in the bowl. Beat egg with milk, then stir into the dry ingredients with carrot and frozen peas just until combined.
- Divide the mixture mentally into 12 portions and drop similar mounds into the simmering broth with a spoon, leaving a little room for expansion. Cover and maintain a gentle simmer for 18–22 minutes; do not boil hard or repeatedly lift the lid.
- Check a middle dumpling: the center must be set, without a wet flour streak, and reach 165°F/74°C. Cook covered a few minutes longer if needed. Serve three dumplings and one-quarter of the onion broth per bowl.
Grate the whole useful carrot
Wash and trim the carrot, then finely grate the edible portion. A large coarse chunk cooks more slowly inside a dumpling, so save any awkward end for the broth or another planned meal rather than forcing it into the dough.
Ingredient labels
Stock may contain celery, soy or other allergens; check its label.
A useful detail
Use a wide pan so the twelve dumplings fit in one layer. If they require two batches, keep the first batch hot and allow about 20 extra minutes; the 55-minute total assumes one batch.
Another way
- Use frozen sweetcorn instead of peas at the same weight; follow any longer cooking time required by its packet.
- Replace vegetable stock with chicken stock already open and within its safe storage window.
Keep it well
Cool dumplings and broth promptly in separate shallow containers within 2 hours, or 1 hour above 90°F/32°C. Refrigerate at 40°F/4°C or below for up to 2 days. Reheat gently with a lid to 165°F/74°C, adding a little water if the broth has thickened. The dumplings soften during storage.