Prep time 15 min
Cook time 70 min
Serves 6
Nutritional information per serving
Weight 6 g
Calories 723 cal
Total Fat 12 g
Protein 47 g


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  1. heat a large heavy-based saucepan or casserole dish over high heat; spray with oil.
  2. add pork and cook for 3-5 minutes or until browned. add onions and cook for 5 minutes, until well browned.
  3. add carrot, pumpkin, wine, water, MAGGI original seasoning, bay leaves and rosemary and bring to the boil. reduce heat to low and simmer, covered, for 30 minutes.
  4. add capsicum and zucchini and cook for a further 15 minutes.
  5. blend cornflour with 1 tablespoon water and stir into casserole. cook, stirring, until casserole boils and thickens.
  6. meanwhile, to make dumplings, sift flour into a bowl, then rub in margarine until mixture resembles fine breadcrumbs. stir in herbs and milk until mixture comes together to form a soft dough.
  7. turn dough out onto a lightly floured surface and gently knead for 1 minute. divide dough into 8 portions and shape into balls.
  8. place dumplings on top of casserole, then cover and cook over medium heat for 15 minutes or until a skewer inserted into the centre of a dumpling comes out clean.

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