1 can (400g) whole tomatoes, drained (reserve the juice)
3 large mushrooms, halved
1 stick celery, cut into 2cm pieces
½ cup self raising flour
1T fresh parsley, chopped
½ cup cooked mashed pumpkin
First prepare the dumplings – sift the flour and the salt into a small bowl. Add the parsley and rub in the butter. Add the pumpkin and mix to form a soft dough.
Turn onto a floured board and knead lightly. Divide the mixture into 4 and roll each piece into a ball.
To make the stew – Melt the butter in a large saucepan. Add the onion and fry for 2 minutes until lightly browned. Add the chops and brown quickly on both sides. Pour the reserved tomato juice and ½ cup of water into the saucepan, cover and simmer for 15 minutes.
Add half the tomatoes (refrigerate the other half for a future use). Add the mushrooms and celery to the saucepan and push to one side of the pan. Gently pace the prepared dumplings on top of the simmering stew, and baste with a little juice. Cover the saucepan and simmer for 20 minutes.
Remove the meat, vegetables and dumplings to a serving dish and serve with a little juice spooned over.