Madombi: Dumplings from Botswana
103 min · Serves 2 · By TheMealDB Import
- Miscellaneous
- Dinner
- Budget
Miscellaneous
Adapted from kosherworldkitchen.com
Ingredients
For 2 servings
- 1¼ cupWarm Water
- 2 tspSugar
- 2½ TspYeast
- 3 CupsAll purpose flour
- 1½ tspSalt
Method
Prep 13 min · Cook 90 min
- 1This recipe requires a stew to steam the dumplings on top of, at abour 180℃ or 350℉, give or take (it doesn't have to be specific, but can't be very high or very love heat). You will add the dumplings in during the last thirty minutes of your stew's cooking time, They need to steam covered, so the stew should be in a lidded pot that is oven-proof.
- 2Mix the dumpling dough
- 3In a measuring cup, combine the warm water, sugar, and yeast. Leave until foamy, about 5 minutes.
- 4To a stand mixer bowl, or a large bowl if mixing by hand, add the flour and salt. Stream in the water-yeast mixture while kneading.
- 5Knead for several minutes after the dough comes together, until a smooth ball of dough forms.
- 6Leave the dumpling dough to rise
- 7Place the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour.
- 8Shape the dumplings
- 9Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.
- 10Shape each portion of dough into a smooth, round ball.
- 11Steam the dumplings
- 12In the last thirty minutes of cooking a stew, place the shaped dumplings right atop the stew. Push them down gently into the stew. Cover tightly and return to the oven for 25-30 minutes. The dumplings are done when they're risen and light golden.