Vegetable Stew with Sage Dumplings

Instructions

1. In a medium bowl, combine self-rising flour, 1 tsp. of dried sage, 1 tsp. of salt, and 1 tbsp. oil. Add milk and stir until a dough forms. Add more milk if necessary so no dry spots remain. Cover with a damp cloth and reserve.
2. Heat a large pot on medium heat. When hot, add 1 tbsp. oil, garlic, onion, potatoes, and carrots. Cook for 3 minutes, stirring occasionally until onions become translucent.
3. Add cremini mushrooms to the pot and cook for 2 minutes. Add remaining 1 tsp. salt, black pepper, 1 tsp. dried sage, and dried thyme, and stir. Pour in vegetable broth and soy sauce and bring to a simmer.
4. Remove dough from the bowl and lightly dust with flour. Roll out until dough is a quarter inch thick. Using a sharp knife, cut into 1-inch strips, then into 2-inch pieces.
5. Carefully lay 5-6 dumpling pieces on top of the simmering stew. Cook for 2 minutes, then flip with a spoon and cook another 2 minutes or until they are puffed up. Remove to a bowl and repeat with remaining dough pieces.
6. To serve, ladle stew into bowls then place 3-4 dumplings on top. Serve immediately.