Step 1: Equipment:
Trying to stay true to the idea of 'one pot meals' I mixed up the dumplings on the table, this was awkward but I felt better for doing it.
Step 2: Ingredients:
Onions Barley miso 8 oz of flour
Mushrooms Vegetable stock powder 4 oz of vegetable suet
Peppers Yeast extract 1 tbsp of baking powder
Carrot Vegetable stock cubes Pinch of salt
Lentils Salt and pepper Cold water
Potatoes Warm water
Step 3: Stew Time:
I always heat the oil a bit and then add the onion, and let it fry a bit. As soon as it is looking soft in goes the mushroom closely followed by the carrot and peppers. Because of how the stove heats the pan you only need to stir occasionally. At this stage I would normally add some fresh tomatoes but I had run out.
After a while the veg will soften and then you can add water and lentils. Leave this to stew till the carrots are par cooked and add your potatoes and a bit more water.
Step 4: Making the Stock:
This part is simple and is down to personal taste. Mix all stock ingredients together in a jug (not a pot) with a little hot water and stir well to dissolve pastes and powders. Stand this to one side until the vegetables are ready.
Step 5: Making the Dumplings:
With the flour, vegetable suet, baking powder and salt in a mound on the table make a small well for the water. The water should be added a small amount at a time so the mixture doesn't get too runny. It will spread across the table so you can stem the flow with a dam of flour from the mixture. Remember to keep your camera out of the way.
Don't over knead the mixture this will compress the dough.
Form it into a large ball then break off small pieces and gently form into balls and place on floured surface.
Put to one side.
Step 6: Adding Stock, Peas and Beans:
Butter beans are soft so should be added last with peas and stir in carefully.
Step 7: Adding Dumplings:
Step 8: End Result:
A simple dish like this doesn't need anything other than home made bread and butter and is better when shared.
Serve and eat while hot.