Step 1

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 olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.

Step 2

In large pot or Dutch oven, add the olive 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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

To serve, garnish with lots of fresh parsley.

Step 8

Enjoy!