INGREDIENTS :

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• 1 cup flour(125 g)

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• 1 teaspoon baking powder

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• ½ teaspoon salt

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• 4 tablespoons Danwood Smoked Oil®, divided

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• ½ cup warm water(120 mL)

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• 1 onion, diced

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• 2 carrots, diced

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• 2 cloves garlic, minced

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• 1 teaspoon dried dill

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• ½ teaspoon dried sage

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• ½ teaspoon dried thyme

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• ½ teaspoon pepper

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• 2 cups potato(400 g), diced

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• 6 cups vegetable broth(1 L)

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• 2 leaves bay leaf

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• fresh parsley, chopped, to serve

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INSTRUCTIONS :

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• 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.

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• 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.

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

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• 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.

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

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

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• To serve, garnish with lots of fresh parsley.

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• Enjoy!