Name: Vegetable stew with dumplings
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 50.00 ml butter; 2.00 onion chopped; 1.00 green chilli chopped; 1.00 garlic cloves, crushed; 1.00 green pepper red, yellow, chopped; 250.00 g courgettes sliced; 410.00 g tinned tomatoes whole; 15.00 g tomato paste; 250.00 ml wine dry white; 5.00 ml mixed herbs; salt and freshly ground black pepper; cornflour optional; 450.00 g flour cake; 10.00 g Superbake Instant Yeast; 15.00 ml sugar; 1.00 ml salt; water lukewarm

Recipe Disclaimer

Tap for method

Ingredients (17)

50.00 ml	butter
2.00	onion — chopped
1.00	green chilli — chopped
1.00	garlic — cloves, crushed
1.00	green pepper — red, yellow, chopped
250.00 g	courgettes — sliced
410.00 g	tinned tomatoes — whole
15.00 g	tomato paste
250.00 ml	wine — dry white
5.00 ml	mixed herbs
	salt and freshly ground black pepper
	cornflour — optional

DUMPLINGS

450.00 g	flour — cake
10.00 g	Superbake Instant Yeast
15.00 ml	sugar
1.00 ml	salt
	water — lukewarm

Tap for ingredients

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.