Madombi: Dumplings from Botswana

Cook

1. 🥄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. 🔥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.

Prepare

1. 🔥Mix the dumpling dough
2. 🧂In a measuring cup, combine the warm water, sugar, and yeast.

Steps

1. 🧂Leave until foamy, about 5 minutes.

Prepare

1. 🍳To a stand mixer bowl, or a large bowl if mixing by hand, add the flour and salt.
2. 🫇Stream in the water-yeast mixture while kneading.

Steps

1. 🫇Knead for several minutes after the dough comes together, until a smooth ball of dough forms.
2. 🍽️Leave the dumpling dough to rise
3. 🌿Place the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour.
4. ✨Shape the dumplings
5. 🥄Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.
6. 🔥Shape each portion of dough into a smooth, round ball.

Cook

1. 🍽️Steam the dumplings
2. 🌿In the last thirty minutes of cooking a stew, place the shaped dumplings right atop the stew.

Steps

1. 🌿Push them down gently into the stew.
2. ✨Cover tightly and return to the oven for 25-30 minutes.
3. 🥄The dumplings are done when they're risen and light golden.