Dumpling, as my esteemed colleague Hilary Biller explains in a feature for Sowetan Live, means dombolo, which is the Afrikaans word for dumpling, a food that is traditionally served at Christmas.People started making sourdough bread as we all bunkered down at home during the enforced lockdown. It wasn’t just sourdough bread that came to light, but lots of other wonderful homemade products, too.
South Africa is a great place for dombolo to be made. People who are making it for the first time and have only heard of it are finding out that it’s great!
Dombolo recipe such a special treat. The steaming gives it a moistness but also a soft and strangely firm texture.Breadmaking is fascinating to watch. After a period of bubbling quietly, a big mass of dough suddenly changes into a loaf of delicious bread!It will work the same as if you used an oven. If the bread is too close to the top of the oven, the heat won’t go into the center of the bread.
Dombolo recipe delicious served with curry-flavored curried mince.The most interesting and popular item on the menu was the bread roll called Dombolo. It had a crispy crust and was soft inside and the dombolo bread rolls were a good source of carbs.Some foodies are adamant that dombolo and dumplings are two different things.It is definitely valid because this argument crops up all over the place.
This experience this week has made me believe that it doesn’t have to be either/or, but both.There are two basic ways to make either a loaf or dumplings.In the last week I made the dough twice, once for a loaf, the other for dumplings, and turned out a hearty beef stew to go with the latter.
I did some research on the internet, and I found out that there are many ways to make dombolo. Some people think dombolo is best served in stew, while others think it’s best served in the form of a dumpling.This story is about a new cookbook called ‘40 Years of Iconic Food:
Just before she died, we spoke about her book, which was terribly sad that she didn’t live long enough to finish.Read Dorah Sitole 1953-2021: Her brilliant career culminated in an iconic work.I tried her recipe but mine is not a clone of hers (I used a lot less flour) but I want to acknowledge that she came up with a very good one.
A great baker knows how to use four and a half cups of flour.I used 2 tbsp of sugar in it. I was happy that it was the right amount of sweetness without being overly sweet.Different recipes need different amounts of sugar. Some recipes call for as much as half a cup of sugar, while other recipes need only one tablespoon of sugar.There is no yeast you need except a small 10g packet of dried yeast, which is important for making bread rise. However, it is important that it is from a recent date as old yeast loses its power over time.
You need a good dose of self-control and a pinch of salt to make sure you don’t go overboard. Especially given the amount of sugar, it’s not recommended to eat a lot of the stuff!I used a pound and a half (500 grams) of kosher salt, which makes about four grindings, or six times the amount of sea salt in this recipe. If you like dombolo as much as I do, you’ll probably love this recipe.
Next I’m going to make the dough into a loaf of bread to take to the braai.
I’ll send you more information about Dombolo recipe. Ingredients
- 4 ½ cups white bread wheat flour
- 1 Tbsp sugar
- 10 g dry yeast
- 500 ml lukewarm water
- ½ cup canola oil
- 2 large eggs
- Sift the flour into a large bowl.
Mix the salt, sugar and yeast. Make a well in the middle, and pour in the warm water, oil and beaten eggs.
Combine all the ingredients in a large bowl and stir it all together with a wooden spoon. Use your hands to work it into a soft but firm dough.After a few minutes of working your dough, it’s ready. So let it rest for about an hour or so before making the pizza.
Let the bread dough rise in the bowl, covered with a damp cloth, for an hour at room temperature or in a warm place.
Punch it down and knead for 5 more minutes, then remove it to a greased heavy glass bowl.How To Write The Perfect Business Plan For Your Internet Marketing CompanyThe first step is to place the pot of water in a pot (a Dutch oven works best). Bring it to two thirds of the way up the side.
Close the jar, wrap it in aluminum foil, and then place it in a sunny window for about an hour.Insert a skewer into the bread and see if it comes out clean, indicating that the bread is ready.You’ve only got an hour.
Place the cooled loaf in the dombolo and let it sit for about 2 hours to allow the dough to completely cool before turning it out onto the wire rack to cool and dry.After the dough has risen, break off lumps of it and roll them into balls with your hands.
Drop your chicken pieces into your favorite stew, whether beef, chicken or lamb, and let them soak up the sauce and cook through, which should take about 45 minutes on a gentle heat.DM/TGIFood is Tony’s first book that he co-authored with his wife. The book covers a range of topics on DM cooking from breakfast to dinner. It is also a guide to using gluten free and vegetarian cooking methods to make the most delicious meals.