Dombolo

Dombolo is a steamed bread.  The dough can also be used to make dumplings for a potjie or stew.

Ingredients
500 g flour
6.25 ml (1¼ t) salt
5 ml (1 t) sugar
375 ml (1½ c) lukewarm water
½ packet (1½ t) instant yeast

Method
Mix the flour, salt, sugar, one cup of water and yeast in a bowl until it comes away from the sides.  Then add the rest of the water, and form a firm ball of dough.  Add more flour if necessary.  Place the dough in a metal bowl that has been well sprayed with non-stick spray (The metal bowl must fit inside a pot for steaming).  Cover the bowl with wax paper (see Note 2) that has also been sprayed with non-stick spray, and let rise in a warm place for 30 minutes.

Fill the pot (which fits the metal bowl) a quarter full with water, and bring to a boil.  Turn down the heat until the water is simmering, and place the bowl of dough in the pot.  Put the lid on the pot and steam for ± 50 minutes.

For dumplings:
Follow the steps up to where the dough needs to rise.  After it has risen for 30 minutes, roll it into balls (golf ball size).  Place the dough balls on top of the potjie or stew 20-30 minutes before serving, making sure to keep the lid on the potjie.  The dumplings soak up the sauce from the bottom, and steam cooks it from the top.

Recipe notes
Nota 1: It helps to tie the wax paper around the bowl with a string or rubber band. The dough tends to rise a lot.