Tomato bredie pot stickers

31 July

South African


Recipe courtesy of Ash and Chris.

MKR S2 IR8-6261

Green pepper broth

3 Thyme sprigs

6 Green bell peppers

2l Vegetable stock

1 clove Garlic, chopped

To taste Green peppercorn

To taste Green peppercorn

To taste Salt

10 Lavender flowers to garnish

Pot sticker dough

570 g Cake flour

350 ml Boiled water

Stock for green pepper broth

1 tbsp Brown sugar

3 Onions, roughly chopped

1 Carrots, roughly chopped

3 Celery stalks and leaves, roughly chopped

3 Garlic cloves, roughly chopped

1 Rosemary sprig

Tomato bredie

1 ½ tsp Salt

1.5 kg Beef goulash

2 Large onions, sliced

1 tbsp Black peppercorns, crushed

1 tsp Ground cloves

250 ml Water

6 tbsp Vegetable oil

1 stick Cinnamon

4 cm Fresh ginger, grated

4 Cardamom pods, lightly crushed

1.5 kg Fresh ripe tomatoes, skinned, seeded and finely chopped

4 tbsp Tomato paste

1 Green chilli, seeded and finely diced

To taste Salt and pepper


Pot sticker dough

In a bowl, mix the flour and salt together. Create a well in the middle. Slowly add 50 ml of hot water, while mixing with a wooden spoon until flour forms clumpy bits.  You can alternate mixing and pouring water, if that is easier. Knead the dough clumps by hand to form on soft dough ball.  If the mix is too dry, add a little more of the water. Let the dough cool down.

Tomato bredie filling

 Preheat your oven to 180°C. Heat 2 tbsp of your oil in an ovenproof casserole. Season your lamb cubes with salt and pepper and then lightly dust with flour.  Add the meat to the heated casserole and brown very well.  Brown the meat in batches to avoid overcrowding the casserole.  Set the browned meat to one side. Add the sliced onion, ground black peppercorns and the ground cloves.  Immediately, add the 125 ml of water and allow the water to boil.  After a couple of minutes, the water will have evaporated.  Add the remaining two tablespoons of oil and the cinnamon stick, sauté until the onions are soft and golden. Return the meat to the casserole along with the ginger and cardamom pods.  Stir to combine, cover with a tight lid and then place in the hot oven for 25 minutes. After 25 minutes, take the casserole out of the oven.  A thick gravy will have formed, give it a good stir. Add the prepared diced tomatoes, the tomato paste and the chilli.  Close the lid and return to the oven for 20 minutes. After 20 minutes, add the brown sugar.  Cover and cook for 40 minutes, stirring the bredie halfway through the time. Blend in a blender and season to taste.

Green Pepper Broth

 Heat medium-sized pot. Chop green pepper and garlic.  Add to hot pot. Add vegetable stock, cover and leave to simmer. Simmer for 20 minutes. Add ground peppercorn and add salt to taste. Remove half of cooked green pepper from pot. Pour broth into food processor until smooth. Season with white pepper and salt to taste.

To serve, dish up the broth and place the pot sticker into the broth.

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