Pork potjie with dumplings

By Drum Digital
25 September 2019


Preparation: 15 min | cooking: 1 hr 15 min | serves 8



45ml (3T) olive oil

2 celery stalks, halved and

cut into long strips

2 large onions, chopped

4 large carrots, peeled and


1,2kg stewing pork

60ml (4T) cake flour

450g baby potatoes

250g mushrooms

425ml white wine

45ml (3T) brown sugar

2 bay leaves

15ml (1T) garlic, thinly sliced

15ml (1T) fresh rosemary,


15ml (1T) fresh thyme, plus

extra to garnish

salt and pepper to taste


280g self-raising flour

pinch of salt

60g butter

10ml (2t) mixed herbs




  • Heat the oil in a cast-iron pot and fry the celery, onions and carrots until soft. Remove with a slotted spoon and set aside.
  • Dust the meat with flour and fry in the same pot until browned all over.
  • Add the vegetables and the rest of the potjie ingredients to the pot, stir well and cover.
  • When the liquid starts to bubble, lower the heat and simmer covered while you prepare the dumplings.


  • Sift the flour and salt together. Rub in the butter until the mixture resembles breadcrumbs.
  • Add the herbs and mix well until it forms a dough. Make 6 equal-sized balls from the dough.
  • Cook the meat until soft, about 45 minutes, then put the dumplings on top, cover the pot and cook over medium heat for another 30 minutes.
  • Sprinkle the extra thyme on top and serve warm.

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