Ingredients
olive or canola oil
500g pork fillet
cubed
200g baby onion
peeled
1 carrot
peeled and thickly sliced
300g pumpkin
peeled deseeded and cubed
1 cup white wine
2 cups water
2 Chicken Stock Powder
2 bay leaves
2 sprigs fresh rosemary
1 red capsicum
deseeded and chopped
2 zucchini
sliced
1 tbsp cornflour
6 corncobs
steamed, for serving
4 large bread rolls
for serving
1 cup self-raising flour
for dumplings
20g reduced fat canola margarine
for dumplings
2 tbsp fresh herbs
chopped, for dumplings
1 cup skim milk
for dumplings
Equipment
- 1 large heavy-based saucepan or casserole dish
- 1 bowl
- 1 skewer
Instructions
- Spray a large heavy-based saucepan or casserole dish with oil.
- Add pork and cook over high heat for 3-5 minutes or until browned.
- Add onions and cook for 5 minutes, until browned.
- Add carrot, pumpkin, wine, stock powder prepared with water, bay leaves and rosemary and bring to the boil.
- Reduce heat to low and simmer, covered, for 30 minutes.
- Add capsicum and zucchini and cook for a further 15 minutes.
- Blend cornflour with 1 tablespoon water and stir into casserole.
- Cook, stirring, until casserole boils and thickens.
- Meanwhile, to make dumplings, sift flour into a bowl, then rub in margarine until mixture resembles fine breadcrumbs.
- Stir in herbs and milk until mixture comes together to form a soft dough.
- Turn dough out onto a lightly floured surface and gently knead for 1 minute.
- Divide dough into 8 portions and shape into balls.
- Place dumplings on top of casserole, then cover and cook over medium heat for 15 minutes or until a skewer inserted into the centre of a dumpling comes out clean.
- Serve immediately with corncobs and bread rolls.
