Morogo dumplings

Morogo dumplings

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  • 2 - 4
  • Easy
  • Meat-free Vegan recipe collection
  • 20 minutes
  • 20 minutes

These dumplings are made with morogo (or amaranth) and are so easy, you'll wonder why you hadn't tried to make them yourself sooner.


  • 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 

Cooking Instructions

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.


Mokgadi Itsweng Recipe by: Mokgadi Itsweng
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Former food editor of True Love magazine, Mokgadi has worked in the food industry for more than 17 years and is the author of Veggielicious – a collection of plant-forward recipes that’ll encourage even the pickiest eater to eat more veg. She is the Creative Director and head chef for Lotsha Home Foods and a member of The Chef’s Manifesto.

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