Madombi: Dumplings from Botswana

Miscellaneous · world favourite.

Ingredients

• 1 1/4 cup Warm Water
• 2 tsp Sugar
• 2 1/2 Tsp Yeast
• 3 Cups All purpose flour
• 1 1/2 tsp Salt

Method

1. Heat the pan — 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).
2. Add ingredients — 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.
3. Mix together — Mix the dumpling dough In a measuring cup, combine the warm water, sugar, and yeast.
4. Mix together — Leave until foamy, about 5 minutes. To a stand mixer bowl, or a large bowl if mixing by hand, add the flour and salt.
5. Mix together — Stream in the water-yeast mixture while kneading.
6. Knead — Knead for several minutes after the dough comes together, until a smooth ball of dough forms.
7. Cover and cook — 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.
8. Continue cooking — Shape the dumplings Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.
9. Continue cooking — Shape each portion of dough into a smooth, round ball.
10. Continue cooking — Steam the dumplings In the last thirty minutes of cooking a stew, place the shaped dumplings right atop the stew.
11. Cover and cook — Push them down gently into the stew. Cover tightly and return to the oven for 25-30 minutes.
12. Continue cooking — The dumplings are done when they're risen and light golden.

More World Kitchen recipes

• Acaraje black-eyed pea fritters with shrimp filling
• Almojábanas (Colombian Cheese Bread)
• Amok Trey – Cambodian Fish Curry
• Antiguan Breakfast (Chop Up and ‘Saltfish’)
• Apple pie pops
• Arepa