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Madombi Steamed Dumplings

Name: Madombi Steamed Dumplings
Total time: 95 min
Yield: 5 servings
Cuisine: Botswana
Ingredients: 375g plain flour; 2½ tsp fast action dried yeast; 2 tsp granulated sugar; 1½ tsp salt

Fluffy, pillowy steamed dumplings ready to soak up all the rich juices of your favourite stew.

95 min serves 5 Easy

Ingredients

375g plain flour1.5kg

2½ tsp fast action dried yeast56g

2 tsp granulated sugar1kg

1½ tsp salt750g

Method

This 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.
Mix the dumpling dough
In a measuring cup, combine the warm water, sugar, and yeast. Leave until foamy, about 5 minutes.
To 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.
Knead for several minutes after the dough comes together, until a smooth ball of dough forms.
Leave the dumpling dough to rise
Place the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour.
Shape the dumplings
Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.
Shape each portion of dough into a smooth, round ball.
Steam the dumplings
In 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.

Cost to cook

serves 5 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £0.49 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£1.39 est. · serves 5

Method

This 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.

Mix the dumpling dough

In a measuring cup, combine the warm water, sugar, and yeast. Leave until foamy, about 5 minutes.

To 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.

Knead for several minutes after the dough comes together, until a smooth ball of dough forms.

Leave the dumpling dough to rise

Place the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour.

Shape the dumplings

Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.

Shape each portion of dough into a smooth, round ball.

Steam the dumplings

In 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.