Stew and Dumplings
Easy to make, very tasty, filling, healthy and traditional. Great winter food.
Preparation and cooking time: approx: 45mins
Serves: 4 -6
1 Leek (washed and cut into thick slices)
2 Onions (peeled and sliced lengthways into quarters)
2 Medium potatoes (peeled and cut into large cubes)
2 Carrots (peeled and cut into large slices)
1 Parsnip (peeled and cut into large slices)
½ Celery (peeled and cubed)
11/2 cups of frozen peas (or tinned)
1 Tin of red kidney beans (washed and drained)
1 veg stock cube (optional)
1 tsp ground paprika (sweet)
½ tsp ground black pepper
3 tbl corn flour
1 small jar of tomato puree (70 gram)
1 tsp fresh ginger (peeled and finely chopped)
½ litre (approx) cold water
3 cups of plain flour (one cup is equal to 100g of flour)
2 tbl potato starch (flour) or fine Semolina
1/2 tsp sea salt
2 tsp fresh or dried parsley
Pinch of black pepper
11/2 cups of veg margarine. (not a veg spread)
½ cup of water
1 tsp baking powder..
Put all the ingredients for the stew except the corn flour, peas and red kidney beans in
a large pan. Cook until the veg is just starting to become soft add the peas and beans.
Sprinkle the corn flour on the stew and stir in to thicken the stew. (This should be done
carefully to avoid lumps) Then add the dumplings (spoon some stew liquid over them)
and cook on a low heat until they are firm. About 10 – 15 mins
Mix all the dry ingredients together in a bowl. Rub the veg margarine into the flour until
like breadcrumbs. Add only a little water at a time until the mixture becomes a soft dough.
Knead for a minute and then divide into 6 equal sized balls. Add them to the stew
Serve in a large earthenware bowl or pot.
Alternatively cook in the oven in an ovenproof dish with a lid for a few hours at 150C.
Uncover to cook the dumplings until they start to brown on top.