South African Dumplings
South African steamed dumplings, also known simply as dumplings, are a beloved accompaniment to many traditional dishes in the region. They are especially popular when served with umngqusho, a bean and corn stew, or spicy chakalaka. Their history dates back to the simple, nourishing cooking of local communities, where they served as an alternative to bread or rice. These soft, airy dumplings don't require baking – they are steamed, which perfectly preserves their moisture content. The key to the technique is a tightly fitting lid and even steaming: this ensures a consistent, juicy texture. South African dumplings are true comfort food, bringing warmth, satiety, and authentic flavors to the table. Today, they can be found not only in rural homes but also in restaurants – a proud representative of traditional African gastronomy.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, combine the flour, baking powder, salt, and sugar. This forms the base of the dumplings. Tip: The baking powder helps to make the dumplings light and airy.
2
Add the softened butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Tip: Work quickly so the butter doesn't melt from the warmth of your hands.
3
Gradually add the water, mixing until you have a smooth, slightly sticky, but manageable dough. Tip: Don't overmix; knead only until it comes together to maintain its airiness.
4
Shape the dough into walnut-sized dumplings. In a deep saucepan, bring water to a boil or use a steamer. Place the dumplings in a steamer basket or colander, ensuring they don't touch each other.
5
Cover tightly and steam for 25–30 minutes, or until they have risen and are cooked through. Tip: Do not lift the lid during cooking, or they will not be soft.
6
Serve warm as a side dish with stews (such as chakalaka or meat ragu), or enjoy them on their own. Tip: Drizzle with a little sauce or butter for extra flavor.
