In a large pot heat the oil on medium high heat, add the peppercorns and cinnamon. Wait for the spices to sizzle for about 10 seconds and add the onions, butternut squash and the stock. Cover and let simmer for 20 minutes, until squash is tender. Blend all the ingredients to form a smooth texture. Season with salt to taste.
In a bowl mix together the ground chicken, coriander, green chilli, green onions, lime juice, cumin power and pepper powder with salt to taste. Mix the ingredients well, and form them into meatballs about an and inch and half in diameter. You can always form them bigger and smaller to suit your taste. Once formed, drop the meatballs into the soup. Add 1 cup of water, cover and let simmer for 15 minutes.
To form the dumplings, place the flour, baking powder, salt and butter in a bowl. Combine the ingredients and add the milk. Mix just until combined to form a ball of dough. Pinch one inch sized dumplings and drop them into the soup. Cover and let simmer for 10-12 minutes. You’ll know the dumplings are ready when the swell to double their original size and float to the top.
Garnish with a sprig of fresh coriander
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