Mix all the ingredients for dumplings by hand or in a food processor until well combined. Form 24 small marble sized dumplings (or bigger if you wish), roll in some flour, set aside and refrigerate. Sauté onion in butter and oil for few minutes. Add meat, stir, sauté until golden. Stir in broccoli, cauliflower, carrots, celery, bay leaf and nutmeg. Sprinkle with 2 tablespoons of flour, stir. Add enough water to cover meat and vegetables and cook for 40 minutes on low heat, half covered, until meat is tender. Add some water from time to time, stir. Add stock cubes and 1l water, bring to boil. Thicken stew with 3 tbs of flour paste (mix flour with cold water to get a creamy paste), cook for few more minutes. Add parsley dumplings and cook for 10 minutes. Remove bay leaf from the stew. Stir in cream, sprinkle with some chopped parsley and serve.