The Hāngi Master's Matariki Boil Up with Dough boys

Step 2

Add meat into a large pot and add water so the meat is just covered. Cook on a high heat until water starts to boil, then turn heat down to medium and let simmer for an hour.

Step 5

While the meat is cooking, wash watercress and leave to the side (or chop cabbage or bok choy. Chop and quarter potatoes, kumara and taro

Step 8

Remove any residue from the top of the pot and add in the potatoes, kumara and taro

Step 11

While the vegetables are cooking, prepare the dough boys. Start by adding flour, baking powder and salt into a large bowl, and mix with a fork.

Step 14

Make a well in the middle and add butter to the centre. Take a cup of liquid from the Boil Up and pour over the butter until it melts.

Step 17

With a wooden spoon mix the ingredients together until you start making a dough. If it’s too wet, then sprinkle in more flour as needed.

Step 20

Once you have formed a ball of dough, throw some flour onto a clean bench top and roll out the dough into a sausage shape using your hands.

Step 23

Cut the sausage shaped dough into 5cm thick segments, and then roll each portion into a ball and flatten.

Step 26

Add washed watercress (or your chosen greens) to the pot and poke down with a wooden spoon.

Step 29

Place dough boys on top, moving them around so that they don’t stick together and boil for a further 20 mins.