21 May 2011

Vegetable pot with dumplings

This is a recipe of my own, and a favourite for cold winter evenings.


Stew Dumplings
  • 1 cup dried soup mix (typically contains split peas, pearled wheat, lentils and pearled barley)
  • ½ cup pearled whole wheat (stampkoring)
  • 6 cups water
  • 400g patty pans, halved
  • 400g baby marrows, sliced into chunks
  • 300g leeks, sliced into chunks
  • 400g tender stem broccoli
  • 400g baby potatoes
  • 400g baby carrots
  • 1 garlic clove, crushed
  • 2t crushed garlic
  • 1t dried chilli flakes
  • ½ cup vegetable stock
  • 1t cumin
  • 1t coriander
  • sat and pepper to taste
  • 2 cups flour
  • 4t baking powder
  • ½t salt
  • 2T margarine/ghee
  • 3/4 cup milk/soy milk


  1. Bring the soup mix and pearled whole wheat to a slow boil with the water and a dash of salt in a large. Reduce heat and boil slowly for 40 minutes.
  2. Reduce the heat, and add the vegetables in layers. Replace lid and simmer for 45 minutes to 90 minutes, until all the vegetables have been cooked through.
  3. Mix the spices with the vegetable stock, and add to the vegetable mixture in the pot. Stir through gently, replace lid and simmer for 40 minutes, stirring occasionally.


  1. Sift together the dry ingredients. Rub margarine into dry ingredients.
  2. Slowly mix in the milk until you have a firm batter that is still slightly moist.
  3. Spoon batter onto vegetable mixture and replace lid. Do not stir the vegetable mixture from this point on. Simmer over low heat for 20 minutes or until the dumplings are cooked.


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