Sift the flour, salt, sugar and yeast into a large transparent bowl.

Gently pour the water and mix using your hands, one cup at a time until you get a soft dough consistency, continue mixing to ensure all the ingredients’ are incorporated properly. The dough should not stick to your hands.

Cover the bowl with a dish cloth or lid and leave in a warm place. The dough will slowly rise to triple its original size – this process usually takes 2 hours, during this time please do not fiddle with the dough.

Take a large pot and boil one and a half liters of water.

Take a medium sized bowl that will fit into the pot and grease it with cooking oil or margarine.

Gently knead the risen dough and place into the bowl, then place the bowl on top of the hot water. The water should not touch the top of the bowl otherwise the dough will become soggy.

Steam for two hours on low to medium heat and remove the pot from the stove. you will know that the dumpling is cooked by inserting a skewer and it comes out clean.

Gently take out the dumpling bowl and set aside to cool before slicing.

Serve with butter or stew. Dumpling freezes well for up to 30 days in a sealed plastic container or bag.