Amadombolo
dumplings
Soft dough portions steamed directly on top of a stew, absorbing its aroma and sauce.
About this dish
Soft dough portions steamed directly on top of a stew, absorbing its aroma and sauce. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
South African stew-steamed amadombolo
- 350 g all-purpose flour
- 230 ml lukewarm water
- 5 g instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1.5 L fully cooked hot oxtail or beef stew with ample gravy
- 1
Use 350 g all-purpose flour; 230 ml lukewarm water; 5 g instant yeast and the listed remaining ingredients. Knead flour, water, yeast, sugar and salt until elastic. Cover and rise until doubled. Use lukewarm liquid, knead elastic and rise covered until doubled.
- 2
Divide into 12 smooth balls and proof covered 20 minutes. Make equal balls with seams tucked underneath and proof covered until puffy.
- 3
Arrange on the surface of gently simmering stew in one layer with expansion room. Cover tightly and cook on low heat 30-40 minutes without opening early, until dough is cooked inside. Use already cooked hot stew with ample gravy, one layer and gaps. Keep a quiet simmer; test fluffy centers after minimum time.
- 4
Serve dumplings with stew. Lift gently and serve promptly rather than holding immersed until soggy.
Note
Stew is already cooked before dumplings are added. Sizes and timings differ across linked recipes; a skewer in a sample dumpling must come out clean.