Dumplings (Dombolo)

To a mixing bowl, add in the all-purpose or cake flour.

Add in salt.

Thereafter, add in the butter or margarine. (2 tablespoons = silver spoon or 4 tablespoons = measuring spoon – these do differ when using to measure).

Use your fingertips to rub the butter or margarine into the flour.

It should resemble a breadcrumb texture.

Add in the baking powder.

At this point, thyme may be added, be sure to add them without the stems – other herbs may be added as well if preferred. This step is optional & can be omitted if you don’t like the herby flavour.

Roughly mix together.

Next, gradually pour in the milk (room temperature or cold).

Stir as the milk is being poured to form the batter.

The batter shouldn’t be too runny.

It should have a sort of glue-like consistency when you scoop it.

Note that this mixture should only be prepared once your curry or stew is cooked – put your curry or stew on low heat, I’ve made a pot of lamb curry.

Use a tablespoon & scoop some of that batter.

Use another tablespoon to gently scrape off the batter from the other spoon & plop that batter onto the curry or stew – they should be in ball like shapes.

Cover the pot with a lid & allow it to steam on the lowest heat for 15-20 minutes.

Do not open the lid as this will prevent them from puffing up & becoming airy. Only open the lid after they are done steaming.

Once done, turn off the heat & open up the lid. The reveal of these Dumplings (Dombolo) will leave you salivating.

If you are having a curry like I am, then go ahead & garnish with coriander (dhania).

These Dumplings (Dombolo) is ready to be served.

Dig in & enjoy whilst hot!

The inside of these Dumplings should be fluffy.