Boulyon with Dumplings

Manman made this on Saturday. Here's the recipe. All measurements are estimated! Don't blame me if it tastes bad, is what I mean :)

Ingredients

8 cups water
2 lbs ribs (salted ribs were used)
3/4 lb pumpkin on rind, strings & seeds discarded
1 cup carrot, peeled & chopped
1/2 cup turnip, peeled & chopped
2 or 2 1/2 cup any (or all) of the following, peeled & chopped: green plantain, green fig (unripe banana), potato, yam
1 Tbsp chives, chopped
1 sprig thyme
1 cup cooked beans
Dumplings (see below)
1-2 Tbsp dry seasoning mix, your preference.

Dumplings
2 cups flour
1/2 tsp salt
1/2 cup water

1. Dissolve salt in water (room temperature). Add salt water a little at a time to flour in large mixing bowl. Mix as you add water. Dough should form into a ball with a little effort. Dough should flake easily, be slightly sticky on inside. Add water or flour as necessary to get desired texture. Set aside for 5 minutes.
2. Pinch ball of dough into pieces, forming logs 1 inch thick. Cut 1/2 inch sections of log with a knife. Add more flour or water only if necessary.


Boulyon
1. If using salted ribs, boil in water 30 min, rinse and discard half of water. Replace with fresh water, boil over medium-low heat for up to an hour, pot covered. Turn off heat after an hour.
2. Put pumpkin in broth for 10-20 minutes to soften, then remove pumpkin and mash it. Return mashed pumpkin (with rind) to pot. Add 1 cup water.
3. Add chopped carrots, turnips, ground provisions, cover. Heat over medium-high heat until it boils. Remove lid.
4. Add dumplings, a few at a time, stir. Add beans, stir, cover for 15-20 minutes. Stir occasionally to make sure dumplings don't stick together.
5. Add chives, thyme, dry seasoning mix (avoid seasoning with much salt if using salted meat).
6. Serve & enjoy! To eat like a true Lucian, suck the meat off the bones (it will be very tender by now), and chew out the marrow--if you've never tried it, it's actually really tasty!