How to Make Madombi (Dumplings)
Madombi (pronounced mah-dom-bee) is a type of bready dumpling eaten with stew in Botswana.
- Serves: 16 persons
- 3cups all-purpose flour, plus more for kneading
- 2tablespoons baking powder
- 1 ½teaspoons salt
- 2teaspoons instant dry yeast
- 2teaspoons sugar
- 300milliliters warm water
Step 1Gather the ingredients.
Step 2Sift flour into a large bowl.
Step 3Add remaining dry ingredients, and whisk to combine.
Step 4Slowly stream the warm water into the bowl with the dry ingredients, and stir with a fork to bring the dough together.
Step 5Once the mixture has formed a sticky dough, use your hands to continue to mix the dough and initiate the kneading process.
Step 6Lightly flour your worktop in order to prevent the dough from sticking to it. Remove the dough from the bowl and place onto the floured surface. Begin to knead the dough, stretching it as well in the process. Knead dough for a minimum of 10 minutes until smooth and elastic.
Step 7Kneading is complete when dough is no longer sticky to the touch. Place the dough back into the bowl. You may oil the bowl prior to placing the dough into it if you prefer to prevent it sticking to the bowl. Cover the dish with a damp cloth and allow to rise for 45 minutes in a warm area.
Step 8After 45 minutes your dough should have doubled in size.
Step 9Divide the dough into 6 to 8 portions or more. Each portion will more than double in size as it cooks.
Step 10To cook, place the dough balls on top of a stew at least 30 minutes prior to the stew being ready. Push the dumplings into the stew till about halfway, cover and allow to steam over medium heat for 25 minutes.
Step 11After 25 minutes you will have large cooked balls of madombi with a firm and shiny surface on top and stew soaked underneath. The madombi is now ready to serve and enjoy!