Maori Boil-Up With Doughboys (Dumplings)
Ready In: 2 hrs 15 mins
Serves: 6
Ingredients
- 4 cups chicken broth
- 2 cups water
- 1 lb pork tenderloin
- 2 bunches watercress
- 1 large kumara, peeled and chopped (sweet potato)
- 1⁄2 large onion, peeled and chopped
- 3 green onions, sliced
- 6 cherry tomatoes
- 1 teaspoon salt
- 1 tablespoon fresh cilantro, chopped (optional)
Doughboys
- 3 tablespoons unsalted butter, in pea sized pieces
- 1 cup flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pinch sugar
- 1⁄4-1⁄2 cup milk
Directions
- Add stock, water and pork to pot, bring to a boil then cover and simmer for an hour.
- Soak watercress in cold water for 10 minutes. (This removes bitterness) Squeeze out moisture and break into pieces. Set aside.
- Add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
- Remove pork and chop into pieces. Return meat to stock and boil for 5 minutes. Add salt and watercress and simmer for 15 minutes.
- Meanwhile make the doughboys. Cut butter into dry ingredients until it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.
- Drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. Don't lift lid while cooking. Larger doughboys will take a bit longer.
- Serve with a garnish of chopped cilantro.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off