Up your Stew Game with Mushroom Dombolo

Winter is the perfect time for a hearty stew and a roaring fire.

Take your stew game to the next level with these delicious mushroom dombolo. What are dombolo you ask? They’re dumplings that are literally cooked on the surface of your favourite stew.

Mushroom Dombolo


Preparation time: 20 minutes + proofing
Cooking time: 20 minutes

  • 2 cups flour
  • 2tsp salt
  • 1tsp sugar
  • 10g instant yeast
  • 2 jumbo eggs, beaten
  • 300ml milk, or more if needed
  • 15ml oil
  • 250g fresh button, portobello or portabellini mushrooms or a mix of all three, chopped
  • stew of your choice (chicken, bean, veggie, lamb)

1. 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.

2. 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.

3. 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!

4. 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.

Recipe courtesy of The South African Mushroom Association

We have a whole series of mushroom recipes on the site!

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