Fluffy Matemekwane - Easy Homemade Dumpling Recipe

Ready to discover a truly heartwarming African food recipe? While you might have heard of `Diphaphatha` – a general term for various breads and fried doughs in Southern Africa – today we're diving into the specific magic of Matemekwane (Botswana Dumplings)! Imagine light, fluffy dough balls that cook right in a savory stew, soaking up all those delicious flavors. This isn't just an easy homemade dumpling recipe; it's a taste of Botswana, bringing comfort and warmth to your table.
We promise this recipe is:
Made with simple pantry ingredients.
Totally beginner-friendly.
A one-pot, one-dough, one-cooking method wonder!
At a glance, these homemade dumplings are worth making because they're incredibly satisfying, versatile, and a fantastic way to stretch a meal. Get ready to impress your taste buds with this authentic African dish recipe!

Ingredients

• For the Dumpling Dough
• 2 ½ cups (300g) all-purpose flour (plus more for dusting)
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 cup warm water (around 105-115°F / 40-46°C)
• 1 tablespoon olive oil (optional, for a softer crumb)
• For the Simple Stew Base (Optional but Recommended)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes (or 2-3 fresh medium tomatoes, chopped)
• 4 cups beef, chicken, or vegetable stock/broth
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ½ teaspoon mild curry powder or paprika (optional, for extra flavor)
• Optional: 1 cup small cubes of beef or goat, or 1 can (15 oz) drained and rinsed beans for a vegetarian version.

Directions

1. Mix the Dough In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Whisk them together briefly. Gradually add the warm water and the optional olive oil, mixing with a wooden spoon or spatula until a shaggy dough forms. If it's too dry, add a tiny bit more water, a teaspoon at a time. If it's too sticky, add a sprinkle of flour.
2. Knead & First Rise Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes by hand until it's smooth and elastic. If using a stand mixer, knead with the dough hook for 3-4 minutes. The dough should feel soft and slightly tacky, but not sticky. Lightly grease your mixing bowl with a little oil, place the dough inside, turn it once to coat, then cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 60-90 minutes, or until it has doubled in size.
3. Start the Simple Stew Base While your dough is rising, heat 1 tablespoon of olive oil in a heavy pot with a lid (like a Dutch oven or large stew pot) over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, stock or broth, salt, pepper, and optional curry powder/paprika. If adding meat or beans, stir them in now. Bring the stew to a gentle simmer, then reduce heat to low and let it cook gently while the dough finishes rising. The stew should be lightly thick and gently bubbling, not boiling aggressively.
4. Shape the Dumplings Once the dough has doubled, gently "knock back" the air by briefly kneading it on a lightly floured surface. Divide the dough into 10-12 even pieces. Roll each piece into a smooth, golf-ball-sized sphere. Place the shaped dumplings on a lightly floured plate and cover them briefly with a clean towel to prevent them from drying out.
5. Cook the Dumplings in the Stew Return the stew to a gentle simmer over medium-low heat. Carefully nestle the dumpling balls into the simmering stew in a single layer. Make sure they have a little space between them. Cover the pot tightly with its lid and cook without lifting the lid for the first 10-12 minutes. This crucial step allows the dumplings to steam-puff properly. After this initial steaming, you can gently lift the lid and continue to cook for another 5-8 minutes, spooning some of the stew liquid over the tops of the dumplings occasionally to keep them moist and infuse more flavor.
6. Check for Doneness & Serve The dumplings are done when they are significantly puffed up and feel light. To check for doneness, carefully remove one dumpling and cut it in half – there should be no raw or doughy center. If needed, cook for a few more minutes. Once cooked, ladle the flavorful stew into bowls, topping each serving with 2-3 fluffy Matemekwane dumplings. Serve hot and enjoy!