Prep Time:	45 min.
Cook Time:	3 hrs.

Dumpling Ingredientss (can probably reduce this by half):

• 2 tsp baking powder
• 1 lb (500 g) cake flour
  (1 cu AP flour - 2 tbsp AP flour + 2 tbsp cornstarch = 1 cu cake flour)
• big pinch of salt (should probably measure this)
• grated pecorino romano cheese (how much?)
• large knob of butter (about 2 tbsp)
• about 1 cu cold water

1. Sift the baking powder, salt, and flour together.
2. Add the pecorino cheese, and then gently rub in the butter with clean fingers.
3. Gradually add cold water until you have a soft dough.
4. The dough can be made ahead of time, wrapped in the clear plastic and refrigerated until needed.
5. To make the dumplings, break off small piecs from the dough (about half the size of a chiken's egg) and place on top of the veggies at least half submerged in the gravy.
6. Remember to replace the lid and cook for a further 20 min (last step in the stew recipe below).

Stew Ingredients:

• 3 lbs (1.5 Kg) springbok neck (or lamb neck or stewing beef) cut into piceces
• enough cake flour to dredge meat
• olive oil, for cooking
• 1 onion (chopped)
• 3 cloves of garlic (chopped)
• 2 tsp salt
• freshly ground black pepper (to taste)
• sprig of rosemary
• 1 cu red wine
• 2 leeks, cut into thin rounds
• 2 carrots, cut into rounds
• 1/2 butternut squash, cut into chunks (leave skin on as it helps pieces stay whole)

1. Coat the meat in flour and brown in hot oil in the potjie pot to seal (I used the Le Creuset pot).
2. Remove the meat and set aside.
3. Add the onion and garlic and saute until onion is transluscent.
4. Reduce heat and add the wine, stock, meat, salt, pepper, and rosemary. Stir, then put the lid on and leave to simmer on gentle heat for 2.5–3 hrs until the meat is tender.
5. When meat is tender layer the leeks, carrots and butternut squash on top, without stirring. Replace the lid and cook for another 20 min.
6. Add dumplings, replace the lid and cook for a further 20 min.

Notes:

• It is important that the stew just simmers for the 2.5–3 hrs (the potjie pot whisper). If the meat boils rapidly it will become tough and taste like old leather.