Southern Africa Mushroom Dombolo Dumplings Recipe
Mushroom harvesting occurs in the KwaZulu-Natal Midlands and Mpumalanga, the fresh mushrooms collected are being served at the best restaurants around Southern Africa.
In Southern Africa, the white button and brown
mushrooms are mainly grown. Africans prefer their mushrooms fresh rather than being
processed into canned product. Mushroom Dombolo or Mushroom Dumplings is a
favorite Southern African recipe using fresh white button mushrooms.
Southern Africa Mushroom Dombolo Dumplings Recipe
Ingredients
Filling
5 cups chopped button mushrooms
3 tablespoons vegetable oil
1 small onion, minced
Salt and ground black pepper to taste
Dough
1 large egg yolk
1 tablespoon vegetable oil
3 ¼ cups all-purpose flour, more as needed
Directions
Mushroom
filling
In a large skillet, heat oil over medium heat.
Add onion and cook, stirring often, until golden but not brown, about 5
minutes. Add mushrooms and cook, stirring, until mushrooms have released their
liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquid. In a
food processor, pulse mushroom mixture until finely ground.
Dombolo dough
In a small bowl, combine egg yolk, oil and 1 1/2
cups lukewarm water and whisk 1 minute. Place flour in a large bowl and make a
well in center. Add a third of the egg mixture and lightly mix in with fingers
or a fork.
Repeat 2 more times. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
Repeat 2 more times. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
Lightly flour a work surface and a pan or board
for the finished dumplings. Divide dough into 3 sections. Using a well-floured
rolling pin, roll each section out until very thin and in a rough rectangle.
Use pastry cutter to cut circles.
Drain any excess liquid from mushroom filling.
Place 1/2 teaspoon filling in center of each circle, seal by pinching the two sides together. Repeat with remaining dough and filling. In a large pot of salted
boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve
in your favorite soup or stew.
