Dumplings (Sopkluitjies)
I was introduced to dumplings in my Grandma's kitchen.
Marthinus Strydom
Beef Bourguignon
The Story
My Grandma told the story of her Grandma who had such a great fondness for dumplings. About two hundred years ago, it was customary to start every meal with soup. Since the days of Jan van Riebeeck, it has been part of our food tradition. Dumplings are small round balls made from flour, potatoes, breadcrumbs and even cornmeal. Add a little fat (kidney fat or even mutton fat or butter), water, egg and salt. That's why housewife cooks also add a teaspoon of baking powder and chefs naturally prefer egg whites to make the dough fluffy. To progress from a ball of dough to a full-fledged, melt-in-the-mouth dumpling, it is steamed in water, milk and soup or on stews.
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Ingredients
Method
- Add the cake flour, baking powder, salt and a pinch of nutmeg and mix thoroughly.
- Rub in the butter with your fingers.
- Add the milk bit by bit until the dough comes together into a almost wet dough.
- Use two tablespoons, dipped in hot water to scoop out the dough and form an oval shape using both spoons to shape the ball.
- Place on the top of a simmering stew or soup and close the lid.
- Do not stir the soup or stew.
- Leave to simmer for 15 minutes. Don't open the lid as the dumplings will collapse.
- Makes six small dumplings. Or you could make three larger ones. Enough for 2 people.
