Winter Dumplings
Serves 8
10 minutes
Oven
Ingredients
- 4 cups Bokomo White Bread Flour
- 1 tsp salt
- 1 tsp sugar
- 5 g instant yeast
- 1 ΒΌ cup warm water
Method
- Combine all ingredients and knead until dough is soft
- Once the mixture has formed a sticky dough, use your hands to continue to mix the dough and initiate the kneading process.
- Lightly flour your worktop in order to prevent the dough from sticking to it. Remove the dough from the bowl and place onto the floured surface. Continue to knead the dough, stretching it as well in the process. Knead dough for a minimum of 10 minutes until smooth and elastic.
- Kneading is complete when dough is no longer sticky to the touch. Place the dough back into the bowl. You may oil the bowl prior to placing the dough into it if you prefer to prevent it sticking to the bowl. Cover the dish with a damp cloth and allow to rise for 45 minutes in a warm area.
- Divide the dough into 6 to 8 portions or more. Each portion will more than double in size as it cooks.
- To cook, place the dough balls on top of a stew at least 30 minutes prior to the stew being ready. Push the dumplings into the stew till about halfway, cover and allow to steam over medium heat for 25 minutes.
- After 25 minutes you will have large cooked balls of madombi with a firm and shiny surface on top and stew soaked underneath. The madombi is now ready to serve and enjoy!
