Amagwinya (vetkoeks) are a classical South African Kasi Breakfast enjoyed in winter. You can have it with a variety of fillings, mainly mangola, polony, cheese and atchar. It’s mostly sold in busy street corners, taxi ranks, train stations where workers pass through on their way to work. Igwinya could be compared to a doughnut with less sugar and without the sweet toppings. Dombolo/ Dumpling is steamed bread.

Ingredients :

• 125g Holsum
• Plenty of Sunflower Oil
• 4 Cups Flour
• 10g Yeast / 4 tsp baking powder
• Pinch of Salt
• 1 cup Sugar

Method:

• Mix all your dry ingredients.
• Add Lukewarm water gradually until your mixture is nice and sticky. (don’t add water all at once)
• Knead your dough until it no longer sticks to the bowl.
• Baking Powder dough will be ready at this point.

Yeast mixture:

• Cover it up with a wet cloth and a dry one over the wet cloth.
• Place in a warm location, so dough can rise (20-25mins)
• After the first rise, knead the dough back down and allow to rise again.

Cooking:

• Split mixture and take your dumpling dough and put into cups, plastic or enamel bowl (best option)
• Place your dumpling mix into a pot of boiling water.
• Fry your vetkoeks into your Holsum and oil mixture.