Dambie – Dumplings in a Potjie
Dambie ( the Tswana name for “dumplings”) If you can make dumplings with stew, why not with Potjiekos? sample this true African cuisine.
instant dry yeast
Sift the dry ingredients together into a deep bowl.
Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter.
Alternatively you can whip it up using a food processor.
Let dough rise for 2 hours covered
Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.
Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess.
Then insert a skewer into the dumpling, if it comes out clean it is cooked.