Kapenta and Steamed Dumpling

By Taku Hove, The ‘Food and Bev Guru

Ingredients: Serves 4

For the Dough:

  • 2 cups self-rising flour
  • 3 tbsp chopped parsley
  • ¼ tsp salt
  • 1 cup Kefalos Double Cream Plain Yoghurt

For the Stew:

  • 3 tbsp oil
  • 1 chopped onion
  • 2 cloves of garlic, crushed or minces
  • 2 chopped tomatoes
  • 2 tsp curry powder
  • 2 cups Dried Kapenta
  • 1 cup tomato puree 


  • Soak the Kapenta in hot water and start making your dough.
  • Stir self-rising flour, parsley, and a pinch of salt in a large bowl.
  • Stir in the cup of yoghurt into the mixture to form a dough. Knead dough on a floured surface until soft and smooth.
  • Divide the dough into 8 and roll into evenly sized balls.
  • Leave to rest and start with your stew.
  • Heat oil in a large pot and fry onions and garlic until soft and translucent.
  • Stir in the curry powder and fry until fragrant.
  • Add chopped tomatoes.
  • Strain the Kapenta and add into the pot.
  • Add a cup of tomato puree.
  • Mix well and add salt and pepper to taste.
  • Place dumpling balls on top of the stew in a circular formation and close on a low heat for about 25 min.
  • Once ready, plate the stew and dumplings into a bowl and sprinkle fresh parsley.

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