A one-pot Māori comfort meal of pork bones simmered for hours with watercress, pūhā or cabbage and doughboys (soft dumplings), plus kūmara and potatoes, eaten as much for the warmth as the flavour.
Simmer the pork bones
Put the pork bones into a large pot with the water, bring to a boil, then reduce to a simmer and cook until the meat is tender and the broth is flavourful.
Add the root vegetables
Add the kūmara and potatoes to the pot and simmer until they start to soften.
20 minMake the doughboy dough
Mix the flour, baking powder and a pinch of salt with enough water to form a soft, slightly sticky dough.
Drop in the doughboys
Drop spoonfuls of the doughboy dough into the simmering pot and cover with a lid.
Wilt in the greens
Stir in the watercress or pūhā and simmer just until the greens wilt down into the broth.
5 minServe in the broth
Ladle the pork, vegetables, doughboys and broth together into bowls and serve hot.
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