Māori Boil-Up with Doughboys
A Māori-style pork-bone soup with potato, sweet potato, watercress, and steamed doughboys. Family versions vary in their meat, greens, and root vegetables.
Prep
20m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 1.2kgPork Bones
- 2lWater
- 150gOnion (finely chopped)
- 600gPotato (peeled and cut into chunks)
- 500gSweet Potato (peeled and cut into chunks)
- 120gWatercress (rinsed)
- 8gSalt
- 2gBlack Pepper
Doughboys
- 220gAll-Purpose Flour
- 8gBaking Powder
- 3gSalt
- 180mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork bones in a large pot with the water and bring to a boil over medium-high heat. Skim off any foam, then add the onion and reduce to a gentle simmer.
- 02
Cover and simmer until the pork bones are tender and the broth is well flavored.
- 03
Add the potato and sweet potato to the soup and cook until both are nearly tender.
- 04
Season the soup with the salt and black pepper, then stir in the watercress and let it wilt in the hot broth.
- 05
Mix the all-purpose flour, baking powder, and the salt in a bowl. Add the water and stir just until a soft dough forms.
- 06
Pinch off small pieces of dough and place them on top of the simmering soup. Cover the pot tightly and steam until the doughboys are puffed and cooked through.
- 07
Serve the soup hot with the doughboys and plenty of broth.
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