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Refined-sugar free pistachio-tahini date ice cream

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Potato cakes with tomatoes and mushrooms

15 minutes

South African

Morogo dumplings

20 minutes

4 of 22

Morogo dumplings

Serves 2 - 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

for the dumplings

50 g 50 g plain flour
2 1/2 T water

for the filling

2 T coconut oil
1 garlic clove, finely grated
1/2 onion chopped
1/2 red pepper, deseeded and finely chopped
100 g thepe morogo (amaranth leaves), chopped
1 t Seasoning herb salt
1/2 cup vegetable stock

Method

1. To make the dumplings, mix the flour with the water to form a dough. Knead it to form a smooth and soft dough.
2. Halve the dough and roll each half into a long rope. Cut 8 pieces off each dough rope and roll each into a small ball, cover with a damp tea towel and set aside.
3. To make the filling, heat the oil in a saucepan, then fry the garlic, onion and red pepper together for 5 minutes on medium heat, until soft.
4. Gently stir the amaranth leaves into the onion and pepper mixture, close the saucepan lid and cook for 5 minutes, stirring occasionally.
5. Add the herb salt (find the recipe for Mokgadi's herb salt here) and vegetable stock, close the lid again and allow to simmer for 10 minutes. Remove from the heat and allow to cool.
6. On the stove on medium heat, place a bamboo steamer on top of a saucepan filled with water and allow the water to slowly come to a boil.
7. Oil the bamboo steamer or line it with baking paper to prevent the dumplings sticking to the steamer.
8. Flour a clean surface and, taking one dough ball at a time, roll the dough out into a thin round disk.
9. Place a teaspoon of filling in the centre of the round dough disk, then use your thumb and forefinger to enclose the filling by gathering the edges of the dough and pleating them together, making sure the filling stays away from the edges.
10. Place the stuffed dumplings in the steamer basket, making sure not to overcrowd the basket (8 dumplings at a time).
11. Close the lid of the basket and steam for 15 minutes at a time.
12. Serve the dumplings warm with tomato and chilli.

Find more vegan recipes here.

The following extract is taken from Veggielicious by Mokgadi Itsweng, published by Human & Rousseau and retailing for R375.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Russum

Refined-sugar free pistachio-tahini date ice cream

Brûléed butternut

Whole roast broccoli

Overnight cabbage pickle

Cucumber salad

Four-bean curry

Air-fryer brinjal

Plant-based Wellington

Jerk-style tofu

Potato cakes with tomatoes and mushrooms

Morogo dumplings

Morogo dumplings

Ingredients

Method