Wok's For Dinner: Chicken & Vegetable Stew With Parsley Dumplings

I first made this meal a couple months ago and it was an instant hit with the whole family, especially hubs who looooved the dumplings! I found the original recipe here at Leftoverchef.com. Here's the version I made:

Chicken & Vegetable Stew With Parsley Dumplings

Ingredients:

Stew:

4 chicken thighs, skin & bones removed (you can use these to make homemade chicken stock)
1 Tbsp olive oil

5 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery, sliced

4 potatoes, peeled and quartered
2 sweet potatoes, p4eeled and quartered
4 cups chicken broth (I used homemade chicken broth)
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp ground black pepper
Dumplings:
1 cup all-purpose flour
3 tsp dried parsley flakes
2 Tbsp softened margarine
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk

Directions:

Heat olive oil over medium heat in a 6-qt Dutch oven. Add carrots, onion and celery. Stir and cook vegetables for about 5 minutes. Place remaining stew ingredients into Dutch oven. Bring to a boil over high heat, then reduce the heat to medium low and simmer, covered, for about 20 minutes. Meanwhile, prepare the dumplings, mixing all dumpling ingredients in a medium bowl with a spoon. The batter will be a little sticky looking. Drop by tablespoonfuls into hot stew. I probably had about 10 mounds. Allow dumplings to cook 10-15 minutes. To check for doneness, split a dumpling in half with a spoon. The inside of your dumpling should be cooked through.

If freezing: Prepare stew as directed, excluding dumplings. Put the chicken & vegetables into a gallon-size freezer bag. Or try using a large disposable container, like Ziploc or Rubbermaid. I used a Ziploc container this time and it worked out good. Thaw 48 hours in refrigerator. On serving day, place stew into a 6-qt saucepan or Dutch oven and bring to a light boil. Meanwhile, make your dumplings and add to the stew once it reaches a boil. Cover and simmer on medium heat for about 15 minutes. Don't let the stew boil hard and don't lift the lid. Serve.