Madombi: Dumplings from Botswana

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1This 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).
2. 2You 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.
3. 3Mix the dumpling dough.
4. 4In a measuring cup, combine the warm water, sugar, and yeast. Leave until foamy, about 5 minutes.
5. 5To 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.
6. 6Knead for several minutes after the dough comes together, until a smooth ball of dough forms.
7. 7Leave the dumpling dough to rise.
8. 8Put the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour.
9. 9ShapeShape the dumplings.
10. 10Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.
11. 11ShapeShape each portion of dough into a smooth, round ball.
12. 12SteamSteam the dumplings.
13. 13In 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.
14. 14The dumplings are done when they're risen and light golden.