SLOW COOKER JACKFRUIT AND DUMPLINGS

FOR THE JACKFRUIT

1. Heat oil in a large frying pan; add peppers, garlic, eggplant, onions, zucchini, jackfruit, cherry tomatoes, and herbs. Cook for 5 minutes or until vegetables are soft.
2. Add canned tomatoes and stock; simmer for 10 minutes.
3. Pour the mixture into slow cooker and cook for 5 hours on medium heat.

FOR THE DUMPLINGS

1. After the jackfruit has cooked for 5 hours, make the dumplings.
2. Add low protein flour and baking powder to a medium-sized bowl; stir in butter until evenly distributed.
3. Add the mozzarella style shreds.
4. Mix in 4–5 Tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into 6 parts and roll into balls.
5. Arrange the dumplings over the jackfruit in the slow cooker; cover, and cook for 30–45 minutes until the dumplings are golden brown.

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