Steamed Zulu bread with chicken dumplings in harissa broth

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

300 g cake flour
1 T sugar
2 cups warm water
1 T instant yeast
1⁄2 t salt
red salad onions, thinly sliced, to garnish
mint, to garnish
microgreens, to garnish
For the chicken dumplings in harissa broth:
500 g chicken sausage
4 T coriander chopped
1 t salt
4 T harissa paste
4 cups chicken stock
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1 Mix the flour, sugar, water, yeast and salt to form a very loose dough. Knead the dough for 10 minutes by gripping it and slapping it against the side of the mixing bowl. Place the dough into a clean, greased plastic shopping bag and knot closed. Place in a warm area for about 1 hour, or until doubled in size.

2 Place a steamer over a saucepan of simmering water. Place the bag containing the dough inside the steamer and steam for 1 hour, or until a skewer inserted comes out clean.

3 To make the chicken dumplings and harissa broth, remove the sausage meat from the casings and place in a mixing bowl. Add the coriander and salt and mix through. Divide the mixture into balls. Place a steamer over a saucepan of simmering water and steam the dumplings for 5–7 minutes, or until firm and cooked through. Place the harissa paste and chicken stock in a saucepan over a medium heat and bring to a simmer. Season to taste. Add the cooked dumplings and garnish with the onions, mint and microgreens.

4 Serve with the bread.