Combine stock, carrots, and seasoning in a large stock pot. Bring to a boil.
Whisk dry dumpling ingredients together. Add wet ingredients and stir until combined. Roll dough out on a floured surface to less than a 1/4 inch thick. Cut into 2 inch squares with a pizza wheel. Toss a few dumplings at a time into boiling broth.
Boil 10-15 minutes until carrots are soft and dumplings are cooked. Stir in peas and serve.