Eat In Colour – Dumplings


  • RECIPE BY: Abigail Donnelly
  • SERVES: 8 dumplings
  • PREP TIME: 15 minutes plus 1 hour rising time
  • COOKING TIME: 30 minutes to 1 hour


125g       cake flour

125g       mealie meal

1tsp       instant dry yeast

4tbsp     sugar

1/2 tsp salt

250ml    warm water


Mix all the dry ingredients together in a large bowl.


Pour in the water and mix until you have a batter. Mix for 10 minutes to develop the gluten. Place in a lightly oiled bowl or plastic bag and leave in a warm place to rise for about an hour.


Place dollops of the batter on top of your stew, cover the pot and cook for 20 to 30 minutes or until puffed up.


If you want to make steamed bread, leave the batter in the bag, tie the end closed and place it on a trivet or metal vegetable steamer in a pot. Fill the pot about a quarter way up with water, don’t fill it any more otherwise you risk water getting into the bag.


Place the pot over a medium heat and steam for about an hour – keep filling up the pot up with water as necessary. Remove the bread from the bag before serving.


Cook’s note: If you cover the dough with clingwrap, spray it with cooking spray before covering so the dough doesn’t stick to the clingwrap. It’s a chef’s trick that I learnt from one of my students. For something different, try adding a cup of drained canned corn kernels. I make my dumplings using half mealie meal and half cake flour as I like the texture, but you can use only flour if you prefer.


Credit: Abigail Donnelly –