Mushroom dombolo

Food24
4 servings Cooking: 20 mins
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By Food24 April 08 2020
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Ingredients (9)

2 cup flour
2 tsp salt
1 tsp sugar
10 g Superbake Instant Yeast
2 eggs — jumbo, beaten
300 ml milk
15 ml oil
250 g fresh button, portobello or portabellini mushrooms or a mix of all three, chopped
stew of choice
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Method:

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. 

This recipe was published with permission by the The South African Mushroom Association.



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