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Jeqe vs Dombolo | Steamed Bread vs Dumpling | Cooking
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It’s all fun & light-hearted humour here! Don’t take me too seriously! 😂 But okusalayo ujeqe ne dombolo akufani! Thanks, bye!
Also, the dough for dumpling is normally wetter & stickier than bread dough but I kept it the same for the purposes of this video
RECIPE
6 cups of cake or bread flour
10g instant yeast
1 teaspoon salt
4 tablespoons sugar
1/4 cup oil
+-3 cups warm water
In a big mixing bowl, mix all the dry ingredients together with a whisk.
Then add half the amount of water + the oil and start mixing to form a dough. You may use your clean hands or a wooden spoon.
Keep adding water, a bit at a time, until a sticky but manageable dough forms.
Then knead the dough for about 10 minutes until it is soft, smooth and elastic (stretches easily without breaking).
Shape into a ball and pour a little oil on the dough. Place in a big container and cover with cling wrap and a clean kitchen towel.
Allow the dough to proof (in a warm area) for about an hour or until it has doubled in size. If it has not doubled in size after an hour, give it more time to proof.
Once proofed, punch the air out of the dough a few times then prepare for cooking.
For streamed bread: Place in a greased container and then cook in a pot (with a tight fitting lid) filled with boiling water. The water should be about halfway up the container you are using. Boil at a medium-high heat until cooked. Try not to open the pot during cooking as you want to keep the steam trapped inside to cook the bread. 45-60 minutes is sufficient, depending on the size of your dough.
Note: if you make muffin-sized steam breads in small cups or ramekins, they will take half the time to cook.
Check doneness by insterting a clean knofe in the centre of the bread, it will come out clean when the bread is cooked.
For dumpling: ensure there is enough stock or gravy in your stew before adding the dough. Shape dough into small balls and add on top of stew. Cook on low heat for about 20 minutes, undisturbed.
Also, the dough for dumpling is normally wetter & stickier than bread dough but I kept it the same for the purposes of this video
RECIPE
6 cups of cake or bread flour
10g instant yeast
1 teaspoon salt
4 tablespoons sugar
1/4 cup oil
+-3 cups warm water
In a big mixing bowl, mix all the dry ingredients together with a whisk.
Then add half the amount of water + the oil and start mixing to form a dough. You may use your clean hands or a wooden spoon.
Keep adding water, a bit at a time, until a sticky but manageable dough forms.
Then knead the dough for about 10 minutes until it is soft, smooth and elastic (stretches easily without breaking).
Shape into a ball and pour a little oil on the dough. Place in a big container and cover with cling wrap and a clean kitchen towel.
Allow the dough to proof (in a warm area) for about an hour or until it has doubled in size. If it has not doubled in size after an hour, give it more time to proof.
Once proofed, punch the air out of the dough a few times then prepare for cooking.
For streamed bread: Place in a greased container and then cook in a pot (with a tight fitting lid) filled with boiling water. The water should be about halfway up the container you are using. Boil at a medium-high heat until cooked. Try not to open the pot during cooking as you want to keep the steam trapped inside to cook the bread. 45-60 minutes is sufficient, depending on the size of your dough.
Note: if you make muffin-sized steam breads in small cups or ramekins, they will take half the time to cook.
Check doneness by insterting a clean knofe in the centre of the bread, it will come out clean when the bread is cooked.
For dumpling: ensure there is enough stock or gravy in your stew before adding the dough. Shape dough into small balls and add on top of stew. Cook on low heat for about 20 minutes, undisturbed.
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