SERVES 4 PREP 20 MINUTES COOK 2 HOURS 15 MINUTES $3.50 A SERVE
2 tablespoons olive or vegetable oil 700g pork shoulder, cut into 3cm pieces 12 pickling onions 2 tablespoons plain flour ¾ cup white wine 3 cloves garlic, finely chopped 2 teaspoons fennel seeds 2 large chicken stock cubes 825g can apricot halves, drained 2 parsnips, peeled, cut into 3cm pieces 2 cups self-raising flour 60g chilled butter, chopped 1 tablespoon thyme leaves, chopped ¾ cup milk 2 eggs
STEP 1 Heat oil in a 2.5-litre flameproof ovenproof dish over moderately high heat. Cook pork, in batches, for 5 minutes or until browned. Transfer to a heatproof plate.
STEP 2 Add onions to dish; cook and stir for 3 minutes. Add pork, sprinkle over flour; cook and stir for 1 minute. Add wine, garlic, fennel seeds and stock cubes. Place half the apricots in a food processor and process until smooth. Add to pan with 2 cups water. Bring to boil, reduce heat, cover and simmer for 1 hour.
Add parsnips; simmer, covered, for 25 minutes or until tender. Stir in remaining apricots.
STEP 3 Preheat oven to 200ºC/180ºC fan forced. Place flour and butter in bowl; rub in butter to make fine crumbs. Stir in thyme. Whisk milk and 1 egg in jug; add to flour mixture using flat-bladed knife and cutting motion to mix until just combined. Turn dough onto a lightly floured surface; knead until smooth. Press into 2cm-thick disc. Using 5cm round pastry cutter, cut dough into 12 rounds.
STEP 4 Place dumplings around edge of pork mixture, leaving centre uncovered. Brush tops with whisked egg. Bake, uncovered, for 25 minutes or until dumplings are golden. Remove from oven. Stand for 5 minutes.