Vegetarian No-Chicken and Dumplings
Ingredients
- 1 tablespoon baking powder
- 2 cups (about 8 1/2 oz.) plus 2 Tbsp. unbleached all-purpose flour, divided
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 cups thinly sliced sweet onion
- 4 cups unsalted vegetable stock, divided
- 8 cups chopped yellow squash (2 lb.)
- 2 teaspoons kosher salt
- 1 cup finely chopped carrots
- 1 cup frozen peas, thawed
- 1 cup fresh corn kernels
- 1 tablespoon chopped thyme
- 1 tablespoon thinly sliced chives
- 1 teaspoon black pepper
Instructions
- Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.
- Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes. Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven. Add squash and salt; cover. Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes.
- Add squash mixture to a blender in batches. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process each batch until very smooth. Return puree mixture to Dutch oven over medium-high. Add carrots, peas, corn and thyme; cook, stirring occasionally, until boiling, 3 to 4 minutes.
- Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness. Using a pizza cutter or a knife, cut into 1-inch squares. Add dumplings to simmering squash mixture, and cook, gently stirring occasionally, until slightly puffed, 3 to 4 minutes. Remove from heat. Stir in chives and pepper.
