Makes: 24 Dumplings Steaming Time: 15 – 20 minutes
Preparation Time: 2 hours Temperature: Plate setting – no 2 – 3
A classic, traditional South African recipe. Use as a dumpling in your favourite soups or stew or as a steam bread.
Preparation Time: 2 hours Temperature: Plate setting – no 2 – 3
A classic, traditional South African recipe. Use as a dumpling in your favourite soups or stew or as a steam bread.
Ingredients
| 1 | kg | Cake flour ( 8 x 250 ml / 8 cups ) |
| 10 | ml | Salt ( 2 tsp ) |
| 10 | ml | Sugar ( 2 tsp ) |
| 60 | g | Margarine ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 625 | ml | Lukewarm water ( 2½ cups ) |
Method
- Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
- Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
- Pinch off small bits of dough and place into the stew, which by now should have been cooking for about 45 minutes.
- Replace the lid and simmer for a further 15 – 20 minutes or until the dumplings have cooked through.
