Boil Up with Dough boys
Boil Up Ingredients:
- Bacon bones (or brisket / pork bones) - 3 kg
- Watercress (or spinch / cabbage / bok choy) - 1 kg
- Large potatoes - 3
- Kumara, washed, not peeled - 3
Dough boys Ingredients:
- Flour - 3 cups
- Baking powder - 1 tsp
- Butter - 2 Tbsp
- Salt - 1/2 tsp
Add meat into a large pot and add water so the meat is just covered. Cook on a high heat until water starts to boil, then turn heat down to medium and let simmer for an hour.
While the meat is cooking, wash watercress and leave to the side (or chop cabbage or bok choy. Chop and quarter potatoes, kumara and taro
Remove any residue from the top of the pot and add in the potatoes, kumara and taro
While the vegetables are cooking, prepare the dough boys. Start by adding flour, baking powder and salt into a large bowl, and mix with a fork.
Make a well in the middle and add butter to the centre. Take a cup of liquid from the Boil Up and pour over the butter until it melts.
With a wooden spoon mix the ingredients together until you start making a dough. If it’s too wet, then sprinkle in more flour as needed.
Once you have formed a ball of dough, throw some flour onto a clean bench top and roll out the dough into a sausage shape using your hands.
Cut the sausage shaped dough into 5cm thick segments, and then roll each portion into a ball and flatten.
Add washed watercress (or your chosen greens) to the pot and poke down with a wooden spoon.
Place dough boys on top, moving them around so that they don’t stick together and boil for a further 20 mins.