Madombi: Dumplings from Botswana

Name: Madombi: Dumplings from Botswana
Yield: 2
Ingredients: 3 cups Wheat flour; 1 teaspoon Salt; 2 teaspoons Sugar; 1 cup Water; 2 teaspoons Yeast

Media

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein12 %21 g
Carbs85 %149 g
Fat3 %2 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	712 kcal	223 kcal
Protein	21 g	6.6 g
Carbs	149 g	46.7 g
Fat	2 g	0.6 g

One serving is about 319 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - Botswana

Ingredients

720 ml Wheat flourOriginal: 3 cups
1 teaspoon Salt (1/2)
2 teaspoons Sugar
240 ml Water (1/4)Original: 1 cup
2 teaspoons Yeast (1/2)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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.