As working mom, I run out of ideas on what to prepare for dinner too often. This Mushroom Dombolo recipe from the South African Mushroom Farmers Association might just come in handy tonight.
The struggle is real. The days often run away with me only to realise that I never thought of dinner and then I need to concoct a plan in a matter of minutes before fetching the kids from school. I always have mushrooms in the house (because of their many, many health benefits) and therefore, this Mushroom Dombolo recipe is now one of my staple recipes. If I don’t have chicken, lamb or beef for the stew, a vegetable stew works just as well and it comes with even more nutritional benefits.
Preparation time: 20 minutes + proofing
Cooking time: 20 minutes
2 cups flour
2 tsp salt
1 tsp sugar
10g instant yeast
2 jumbo eggs, beaten
300ml milk, or more if needed
250g fresh button, portobello or portabellini mushrooms or a mix of all three, chopped (Shop online for these at Woolworths)
stew of your choice (chicken, bean, vegetable or lamb)
Mix the dry ingredients and yeast together. Add eggs and enough milk to make a soft dough – it must not be sticky. Knead for 5 minutes, then roll into a ball and place in a large, oiled bowl. Cover with plastic wrap and set aside in a warm place to rise until doubled in size.
Heat the oil in a large pan and fry the mushrooms, stirring occasionally. Season. When they are quite dry, remove from the pan and allow to cool.
When your stew is ready (it should still have about 500ml liquid), knock down and gently knead the dough on a lightly floured surface, incorporating the fried mushrooms as you go. Don’t overwork the dough.
Pinch off golf ball size dumplings. Place on the surface of the simmering stew, cover with a lid and cook gently (no peeking!) for 20 minutes.