For passionate foodie Junelle Germishuizen of Pretoria, cooking with her family and entertaining friends at home is a natural extension of her online food business
- 500g cherry tomatoes
- 1 clove garlic, peeled and sliced
- 5ml fresh thyme leaves
- 10ml fresh oregano leaves
- 30ml olive oil
- salt and freshly milled black pepper
- 10ml tomato paste
- 5ml sugar
- 5ml saffron* strands, soaked in 30ml warm water for 10 minutes
- 1 litre chicken stock
- 5ml lemon zest, finely grated
- 3ml cayenne pepper
FOR THE DUMPLING DOUGH:
- 150g self-raising flour, sifted
- 2ml salt
- 2 eggs
- 30ml cold water
FOR THE DUMPLING FILLING:
- 100g minced lamb or beef
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 3ml dried oregano
- 3ml ground coriander
- 2ml salt
- fresh chives, snipped
- fresh chive flowers (optional)
To make the spiced tomato broth:
- Preheat the oven to 180°C. Place the tomatoes in a roasting dish. Add the garlic, thyme and oregano.
- Drizzle the olive oil over the top and season with salt and pepper. Roast for 20 minutes.
- Transfer the roasted tomatoes to a food processor and process until smooth.
- Strain the mixture through a sieve into a pan.
- Add the remaining ingredients, bring to the boil then cover and simmer for 8–10 minutes.
- Set aside and heat when ready to serve.
To make the dough for the dumplings:
- Place the flour and salt in a large mixing bowl. Make a well in the centre and add the eggs.
- Gradually add the water and work the mixture together.
- Turn out onto a lightly floured surface and knead for 3–4 minutes, or until the dough is smooth.
- Cover and chill for 30 minutes.
To make the filling for the dumplings:
- combine all the filling ingredients together in a mixing bowl. Set aside.
To assemble the dumplings:
- roll out the dough thinly, and using a 9cm cutter, cut out 18–24 rounds.
- Place a teaspoonful of the filling in the centre of each round of dough and brush the rim with a little cold water.
- Fold the round in half to form a crescent shape and pinch the two edges together to seal.
- Cook the dumplings in salted boiling water for 8–10 minutes.
- Remove with a slotted spoon and set aside.
To serve: place 3–4 dumplings in each soup bowl. Fill up with some of the hot soup. Garnish with the chives and chive flowers.
*COOK’S TIP: For a cheaper saffron substitute, use 5ml ground turmeric. Replace the dumplings with store-bought fresh ravioli or tortellini.
This recipe serves 6 people