Amagwinya [Vetkoek] with Spiced Boerewors Mince


Makes 12

For the Amagwinya:
4 cups cake flour
10 g instant dry yeast
3 Tbs sugar
2 tsp salt
Lukewarm water
750 ml vegetable oil for frying

For the mince:
2 Tbs olive oil
500g Boerewors, casings removed
2 Tbs Zola’s Feasts Spice Mix
1.5 cups beef stock
2 Tbs fruit chutney (optional)
1 cup peas
Salt & pepper


Mix together the flour, yeast, sugar and salt. Then stir in enough water to form a soft pliable dough. 

Once most of the flour has been incorporated, switch to using your hands. 

Knead the dough until smooth and elastic, roughly 10 minutes. 

Once smooth, place the dough into an oiled dish, cover and leave to rise until double in size. 

Once risen, knock the dough down with your hand and knead into its original size. 

Divide the dough into 12 equal pieces, then shape them into round balls. 

Heat the vegetable oil for frying to about 170C.

Test the oil by sprinkling a pinch of flour into the pot. If the flour sizzles and browns, the oil is ready. 

Place the dough in the hot oil, leaving some space between each dumpling.

Flip them over to brown equally on both sides. 

Once browned, place the amagwinya into a pot and cover with a lid. Leave to sit for 5 minutes.

This step will ensure that the amagwinya have a soft texture, but still retain the crunchy exterior. 

Heat oil in a pan then add the Boerewors mince and fry until browned.

Add Zola’s Feasts spice mix, then sauté for a minute.

Add stock and chutney (if using), cover and simmer for 10 minutes.

Add peas, season to taste, then cook for another 3 minutes.