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How to make e dombolo (dumpling)

By Faeza
07 June 2016

  • 2½ cups of cake flour
  • 1 dessert spoon sugar
  • 600 ml warm water
  • 2 teaspoons Anchor brand instant yeast
  • 1 pinch salt

Mix dough and knead lightly. Place in a covered glass dish in the sun to rise for an hour (or any other warm place).

Oil (with olive oil or margarine) the inside of a plastic shopping bag. Place the risen dough in the bag and tie the top to stop water from getting in.

Place on a legged expandable vegetable steamer in a pot with boiling water up to the steamer platform. Lightly boil for an hour. By then the bread should be done. Check the pot from time to time to see that it has water.

After an hour of boiling open up the bag and slip a wooden skewer into the middle of the bread. If it is done it will come out smooth. If the wooden skewer is still sticky with gunk then close up the bag and continue boiling for another 20 minutes. When done the steamed bread has a light tan “skin”. Allow to air on a rack for a few minutes before serving.