Prepare the dumpling dough by combining the flour with salt, add water and stir. Add oil and stir again. Set aside until the soup is ready.
Heat a thick-bottomed pot.
Add oil and chopped onions. Saute for about 2-3 minutes.
Add carrots and celery, and saute for about 5 minutes.
Add bay leaves, black pepper, garlic and dried dill. Stir and saute for about 2 minutes.
Add the vegetable stock and salt, cover and bring to a boil, cook until the carrots are slightly tender about 10 minutes.
Add the potatoes, cover and cook until fork-tender, about 10 minutes
Add the dumplings a teaspoon at a time by carefully sliding them into the boiling soup. Continue, until you finish the dough. When all the dumplings are added, cover the pot with a lid and boil gently for 8-10 minutes.
Add the chopped parsley, taste for salt and pepper.
Serve and enjoy!