Wednesday, 3 June 2009

Leek and Dumpling Stew



  • 3 large leeks, washed and finely sliced (remove the dark green end and cut off the roots as well)

  • 20g butter

  • 800ml vegetable stock

  • 125g vegetarian suet

  • 250g self-raising flour

  • 4 tablespoons of water (more if necessary)



  1. Put the leeks and butter into a deep pan and heat on a medium heat for 10 minutes.

  2. Add the stock and bring to a simmer. Simmer for 15 minutes.

  3. While simmering, mix the suet, flour and water with a knife until a dough starts to form.

  4. Kneed the dough with your hands and then roll into 6 equal sized balls.

  5. Place the dough balls in the stew and simmer for another 15 minutes.

  6. Serve immediately.


Serves 2.
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