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Steamed Herby Dumplings with Sheba


Things you’ll need:

15ml Oil,  to fry
2 Onions, peeled and diced
2 Garlic cloves, peeled and minced
3 x 400g Tins chopped tomatoes
15ml Mixed dried herbs
Salt and freshly ground black pepper, to taste

225g Cake flour
5ml Salt
5ml Bicarbonate of soda
10ml Baking powder
15ml Dried mixed herbs
45ml Butter
¾ Cup milk

Step 1

For the sheba, heat the oil in your 20cm Capri Cast Iron pot over medium heat. Add the onion and fry until soft and translucent, about 10 minutes. Add the garlic and fry for a further 30 seconds, then add the tinned tomatoes and dried herbs. Simmer over medium heat, about 20 minutes before seasoning to taste.

Step 2

For the dumplings, set your Capri Italiano multi-functional steamer over simmering water. Whisk the flour, salt, bicarbonate of soda, baking powder and dried herbs together in a bowl. Rub the butter into the dry ingredients to form a crumb, then gradually add the milk to form a dough. Roll the dough into balls and place in the Capri Italiano multi-functional steamer and place the lid on. Steam for 10 minutes until golden and cooked.

Step 3

Serve the sheba with the dumplings for dipping.

Items used in this recipe

10 PC Bon Appetit Pot Set
2 Plate Induction Cooker