Vegetable stew with dumplings

Recipe from: 12/1/1995 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 50
    ml
    butter
  • 2
    onions, chopped
  • 1
    green chilli, chopped
  • 1
    clove garlic, crushed
  • 1
    large green, yellow or red pepper, chopped
  • 250
    g
    baby marrows, sliced
  • 410
    g
    whole tomatoes, chopped
  • 15
    g
    tomato paste
  • 250
    ml
    dry white wine
  • 5
    ml
    mixed herbs
  • salt and pepper
  • cornflour (optional)
  • DUMPLINGS
  • 450
    g
    cake flour
  • 10
    g
    instant dried yeast
  • 15
    ml
    sugar
  • 1
    ml
    salt
  • lukewarm water
 

Method

 
1. VEGETABLE STEW: Melt butter and sauté the onion, chilli and garlic until transparent. Add the vegetables, except the tomatoes, and cook gently for about 10 minutes. 2. Add tomatoes, with their liquid, tomato paste, wine and herbs. Season, cover and simmer gently until cooked through. Thicken with a little cornflour, if necessary. 3. DUMPLINGS: Mix all the dry ingredients. Add enough water to form a stiff but pliable dough. Knead dough for about 10 minutes. Cover with cling film and leave to rise until double in size, about 40 minutes. 4. Knock dough down and knead again. Grease a round enamel dish, large pudding bowl or ramekins. Place dough in dish or divide into balls and place in ramekins, cover and leave to rise again. 5. If using large dish or bowl, pour about 125 ml water into a saucepan and bring it to the boil. Immerse dish or bowl in boiling water and cover saucepan completely, using aluminium foil if necessary. Steam gently for 1 hour, or until dumpling is cooked. If using ramekins, place them in a water bath and steam in a preheated oven at 180 ºC.
 

Read more on: steam  |  stew
 

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