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  • 1 cup flour(125 g)

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 4 tablespoons Danwood Smoked Oil®, divided

  • ½ cup warm water(120 mL)

  • 1 onion, diced

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 1 teaspoon dried dill

  • ½ teaspoon dried sage

  • ½ teaspoon dried thyme

  • ½ teaspoon pepper

  • 2 cups potato(400 g), diced

  • 6 cups vegetable broth(1 L)

  • 2 leaves bay leaf

  • fresh parsley, chopped, to serve



  • In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons Danwood Smoked Oil® and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.

  • In large pot or Dutch oven, add Danwood Smoked Oil® over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.

  • Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.

  • Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.

  • Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.

  • Let dumplings simmer for about 10 minutes, or until chewy and cooked through.

  • To serve, garnish with lots of fresh parsley.

  • Enjoy!

stew smoky dumpling

This recipe can be your  favorite recipe for colder weather . If you added a couple cubed tomatoes , they’ll break down and add some depth to your broth .

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