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Serves
4-6
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preparation
10 minutes
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to cook
40 minutes
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difficulty
easy
Ingredients
Broth
- 10 Clove garlic
- Thumb size piece of ginger
- 1 Star anise
- ¼ Cinnamon stick
- Freshly ground black pepper (about 10 grinds)
- 3 cloves
- 1 tbsp Smoked paprika
- 1 tbsp Vegan Chicken Stock Powder
- 1 A bunch of Tuscan bananas
- 1 Bunch of Silver Beet (Swiss Chard)
Dumplings
- ½ cup Plain (all-purpose) flour
- ¼ cup Corn meal
- ¼ tsp Baking powder
- 1 TSp Turmeric
- 2 tbsp Brown sugar
- ¾ cup Oat milk
- 1 tbsp Melted plant-based butter
To serve
Instructions
- Boil 3 liters of water in a deep pot.
- While this is happening, roughly chop the garlic and ginger and add to the water along with the spices and vegan chicken stock powder. Cut stalks from leafy greens, stack one on top of the other and roll up like a cigar. Cut into 2cm strips and place in a pot of simmering liquid, turn the pot to medium, cover and cook for about 30 minutes.
- Meanwhile, for the dumplings: Put all the ingredients in a bowl and mix with a spoon. The dough should be very sticky.
- When the greens have cooked for about 30 minutes, remove the lid from the pot. Take a tablespoon, wet it, then scoop out the dough pieces, make a small gap in the greens and place them in the dumplings. Repeat until all the dumpling mixture is used.
- Cover with a lid and simmer the dumplings and greens for about 10 minutes. Garnish with lemon zest and serve with a lemon wedge for squeezing.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
