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Mapfunde - steamed sorghum dumplings

Makes 12 dumplings. Total cooking time, 1 hr 15 min.


3/4 cup self raising / cake flour

1/3 cup sorghum flour

1 teaspoon active yeast

1 Tablespoon brown sugar

1/4 teaspoon salt

1 1/2 Tablespoons oil (I use imphepho infused sunflower oil) or melted butter

1/3 + 1/8 cup lukewarm sour milk


  1. Whisk all the dry ingredients together in a bowl until thoroughly mixed.

  2. Make a well in the middle and add the milk and oil and incorporate the liquid into the dry with a fork initially and finish off by hand.

  3. Turn dough out onto clean kitchen counter and knead for about 5 - 10 min until smooth and elastic. If it's too sticky add a bit more flour to the counter and knead into dough until it resembles putty. Soft, maleable without being sticky to the touch.

  4. Lighlty oil your mixing bowl, nestle in the dough, cover the bowl with a kitchen towel and rest somewhere warm for about 45 min, giving the dough time to rise.

  5. Split the dough into halves and each half into quarters etc until you have 12 evenly sized balls.

  6. Steam dumplings gently in a stew or with a steamer on a medium low heat for about 25 - 30 min until they are light and fluffy and cooked through.

  7. Enjoy with a stew or with some jam for a sweet treat

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