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Vegetable Stew with Dombolo (Steamed Dumplings

A deliciously tasty vegetable stew that topped with fluffy steamed dumplings. Feel free to add protein of your choice.
4 from 1 vote
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Course: Main Course
Keyword: dombolo, dumplings, stew, vegetables
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Servings: 6
Author: The Big Tasty Bite

Ingredients

Dombolo (Steamed Dumplings)

  • 3 cups flour all-purpose or cake flour
  • 2 tbsp sugar
  • 2 ½ tsp instant yeast
  • 1-1/2 cups water
  • 1 tsp salt
  • 2 tbsp fresh parsley finely chopped

Vegetable Stew

  • 4 tbsp olive oil
  • 1 large onion diced
  • 500 grams portobello mushrooms or button mushrooms
  • 50 grams tomato paste
  • 2 garlic cloves finely diced
  • 1 ½ tsp sea salt
  • 1 tsp mustard powder
  • 2 tsp smoked paprika
  • ½ tsp white pepper
  • 2 tsp fresh thyme
  • 2 large carrots peeled and sliced
  • 2 celery stalks with leaves sliced
  • 1.5 litres roasted onion stock
  • 400 grams crushed tomatoes
  • 1 medium butternut or pumpkin cut into large chunks
  • 4 large potatoes peeled and quartered
  • 4 large baby marrows cut into 3cm chunks
  • ¼ cup corn starch

Instructions

  • Add the flour, sugar, yeast together and mix. Gradually add 1-1/2 cups water and mix until a dough forms. It must be slightly sticky so don't add unnecessary liquid. Knead for 10 mins (this will help the dough become less sticky). Rise for 1 hour or until doubled.
  • In a large casserole, brown the onion and mushrooms in oil. Note: if you'd like to add meat, start by browning the meat with oil until browned, then add the onions and mushrooms and continue with the recipe as is.
  • Add tomato paste, garlic, sea salt, mustard powder, smoked paprika, white pepper and sauté until the tomato paste starts to darken.
  • Add the carrots, celery and liquid stock and stir.
  • Add the butternut and potatoes to the stew and stir. Cover and simmer until the potatoes and butternut is fork tender. Preheat the oven to 180 degrees Celsius.
  • Mix the corn starch with 4 tbsp water. Remove the stew from the heat, add the baby marrows and corn starch slurry. Mix well.
  • Add parsley to the dough and combine. Section the dough into 8 equal balls and gently place on top of the stew, ensuring there's enough space in between each ball. Cover and bake for 40-45 minutes.