Step 1

Peel and dice potatoes, pumpkin and kumara into 2cm cubes.

Step 2

Wash and roughly chop the watercress and cabbage.

Step 3

Slice onion and place with pork bones and hock in a large stockpot.

Step 4

Pour in just enough water to cover bones and hock, season with salt and then gently simmer for 1½ hours.

Step 5

Skim off any fat from top and remove bones, scraping off any remaining meat off the bones back in to the pot.

Step 6

Peel the hock, chop the meat then add it in.

Step 7

Add all root vegetables vegies to pot and simmer a further 20 minutes.

Step 8

Add all green vegetables vegies to pot and cover.

Step 9

Lightly season the flour with salt.

Step 10

Gradually add water to form a dough.

Step 11

Break off small bits of dough and form 2-3cm balls.

Step 12

Place doughboys on top of boil-up, cover and cook for about 10-15 minutes.

Step 13

Don't lift lid while cooking. Larger doughboys will take a bit longer.