The Hāngi Master's Matariki Boil Up with Dough boys

Name: The Hāngi Master's Matariki Boil Up with Dough boys
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 3 kilograms bacon bones; 1 kilograms watercress (or cabbage / bok choy); 3 large potatoes; 3 kūmara, washed, not peeled; 1 medium taro, skin removed; 3 cups flour; 1 teaspoons baking powder; 2 tablespoons butter; 1/2 teaspoons salt

Enjoy traditional Māori kai with this hearty Matariki Boil Up, served with dough boys (motumotu). Made with only a handful of ingredients, it's perfect for a filling feast with your loved ones.

Photo of The Hāngi Master's Matariki Boil Up with Dough boys

Method

Step 1 of 10
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 2 of 10
While the meat is cooking, wash watercress and leave to the side (or chop cabbage or bok choy). Chop and quarter potatoes, kūmara and taro
Step 3 of 10
Remove any residue from the top of the pot and add in the potatoes, kūmara and taro
Step 4 of 10
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 5 of 10
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 6 of 10
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 7 of 10
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 8 of 10
Cut the sausage shaped dough into 5cm thick segments, and then roll each portion into a ball and flatten.
Step 9 of 10
Add washed watercress (or your chosen greens) to the pot and poke down with a wooden spoon.
Step 10 of 10
Place dough boys on top, moving them around so that they don't stick together and boil for a further 20 mins.

Ingredients

Kai kōhua / matariki boil up

3 kilograms bacon bones
1 kilograms watercress (or cabbage / bok choy)
3 large potatoes
3 kūmara, washed, not peeled
1 medium taro, skin removed

Motumotu / dough boys

3 cups flour
1 teaspoons baking powder
2 tablespoons butter
1/2 teaspoons salt

Kai kōhua / matariki boil up

3 kilograms bacon bones
1 kilograms watercress (or cabbage / bok choy)
3 large potatoes
3 kūmara, washed, not peeled
1 medium taro, skin removed

Motumotu / dough boys

3 cups flour
1 teaspoons baking powder
2 tablespoons butter
1/2 teaspoons salt

Method

Step 1 of 10
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 2 of 10
While the meat is cooking, wash watercress and leave to the side (or chop cabbage or bok choy). Chop and quarter potatoes, kūmara and taro
Step 3 of 10
Remove any residue from the top of the pot and add in the potatoes, kūmara and taro
Step 4 of 10
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 5 of 10
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 6 of 10
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 7 of 10
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 8 of 10
Cut the sausage shaped dough into 5cm thick segments, and then roll each portion into a ball and flatten.
Step 9 of 10
Add washed watercress (or your chosen greens) to the pot and poke down with a wooden spoon.
Step 10 of 10
Place dough boys on top, moving them around so that they don't stick together and boil for a further 20 mins.

Method

Step 1 of 10
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 2 of 10
While the meat is cooking, wash watercress and leave to the side (or chop cabbage or bok choy). Chop and quarter potatoes, kūmara and taro
Step 3 of 10
Remove any residue from the top of the pot and add in the potatoes, kūmara and taro
Step 4 of 10
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 5 of 10
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 6 of 10
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 7 of 10
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 8 of 10
Cut the sausage shaped dough into 5cm thick segments, and then roll each portion into a ball and flatten.
Step 9 of 10
Add washed watercress (or your chosen greens) to the pot and poke down with a wooden spoon.
Step 10 of 10
Place dough boys on top, moving them around so that they don't stick together and boil for a further 20 mins.

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