Here are the following ingredients:
- 1 tbsp (15 mL) sunflower or canola oil
- 3 potatoes, coarsely chopped
- 2 EACH onions, carrots and sweet potatoes, coarsely chopped
- 2 cloves garlic, minced
- ¾ lb (375 g) Beef Blade Roast, cut into ½- to ¾-inch (1 to 2 cm) cubes
- 3 bay leaves
- 1 tsp (5 mL) hot pepper flakes
- 1½ tsp (7 mL) EACH salt and pepper
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- ½ tsp (2 mL) salt
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Boiled Beef: Heat oil over
high heat in a heavy stockpot or enamelled cast-iron roaster. Add potatoes,
onions, carrots, sweet potatoes, garlic and beef. Cook, stirring, for about 20
minutes, until onions soften. Add bay leaves, hot pepper flakes, salt, pepper
and 1 cup (250 mL) water. Bring to a boil.
- Cover, reduce heat to medium-low and
simmer for 30 minutes.
Meanwhile, combine flour, baking soda and salt in a bowl. Set aside.
- After the beef has simmered for about 25
minutes, add ⅓ cup (75 mL) water to flour mixture and slowly mix the dough by
hand until shaggy (well mixed but slightly lumpy). Transfer dough to work
surface and gently shape by hand into ping-pong sized rough balls.
- Drop each dumpling ball into the Boiled Beef.
Cover tightly with the lid and simmer for 20 to 30 minutes, until puffed up and
springy to touch and beef and vegetables are fork-tender. (Note – you can cut
one open to test that they are fully cooked, not gooey in the centre).
- Discard bay leaves. Ladle the Boiled Beef
and broth into 4 bowls and top each with dumplings.