courtesy of Cook’s Encyclopedia of One-Pot & Clay-Pot Cooking
2 tbsp. canola oil
1 ½ lb. lean pork, lamb fillet, or beef sirloin, trimmed off any fat and cubed
12 oz. baby onions, peeled and tipped
1 garlic clove, crushed
3 c. mushroom caps, quartered
¾ c. dried apricots, halved
about 1 c. good beef stock or lamb stock
1 c. red wine
1 tbsp. tomato paste
kosher salt and black pepper
fresh herb sprigs ( thyme, rosemary, and parsley)
1 c. all-purpose flour
1 tsp. baking powder
¼ tsp. salt
½ c. vegetable shortening
2 tbsp. chopped fresh herbs
enough cold water to make a soft elastic dough
Making the Dish:
1. Heat a flame proof clay pot with the oil in it over low heat. Bring the heat up to medium high and add the pork cubes, browning on all sides.
2. When the pork is browned on all sides, remove with a slotted spoon and set aside.
3. Lower the heat a bit and add the onions, crushed garlic, and mushrooms and cook for about 5 minutes.
4. Return the meat to the clay pot and stir in the dried apricots, stock, red wine, and tomato paste. Season to taste with the salt and pepper.
5. Bring the casserole to a slow boil. Cover and place in a pre-heated oven (325 ° F).
6. Cook for 1 ½ to 2 hours in the slow oven, stirring the casserole once or twice and adding extra broth as needed.
Making the dumplings:
7. Cut the shortening into the flour, salt, and baking powder until it resembles peas.
8. Add the chopped herbs and enough cold water to make an elastic dough.
9. Flour your hands and roll small golf ball-sized dumplings. Place them on a plate and chill them for a half hour.
10. Remove the lid of the casserole and place the dumplings gently on top of the braised meat and vegetables.
11. Increase the oven temperature to 375 ° F and , return the casserole to the oven and cook for another 20 to 25 minutes until the dumplings are cooked.
12. Garnish the dish with herb sprigs and serve in the same pot it was cooked in.