Wednesday, 2 March 2011

Sausage and Red Wine Dumpling Stew

When considering what to have for dinner one evening I saw a half open bottle of wine and started wondering if it could be used in making dumplings to give them a unique flavour. It turns out that it can.


  • 1 onion, finely chopped
  • 1 tbsp sunflower oil
  • 1 stock cube
  • 5 vegetarian frankfurters, chopped into 1cm pieces
  • 150g french beans, doesn't matter if they're frozen or not
  • 800ml boiling water
  • 1 tsp sage
  • 300g self-raising flour
  • 100ml red wine


  1. Fry the onion in the oil until golden brown.
  2. Add the stock cube, frankfurters, beans, water and sage to the pan and bring to a simmer.
  3. While that's heating up, mix the self-raising flour with the wine in a bowl until a stiff dough forms.
  4. Divide the dough into 12 balls.
  5. Add the balls of dough to the top of the stew and place a lid on the sauce pan.
  6. Simmer for 20 minutes, turning the dumplings after 10 minutes so that they are cooked on both sides.
  7. Serve on a plate or in bowls.

Serves 3 to 4.

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