In your large mixing bowl, combine the plain flour, instant yeast, sugar, and salt. Give it a good mix so all these dry mates get to know each other.

Next up, slowly add the warm water while stirring the mixture. Drizzle in the cooking oil too. It's time to get your hands dirty now, mate! Mix until you have a soft and slightly sticky dough. If it's too dry, feel free to add a bit more water.

Once your dough is ready, cover the bowl with your clean tea towel. We're letting the dough rest and rise. This is when the yeast does its magic! You'll want to give it about an hour in a warm, draft-free place.

After an hour, your dough should have doubled in size, all puffy and excited to become dombolo! Now, give it a gentle punch (no hard feelings, dough!). This is to remove the air.

Divide the dough into 8 equal pieces and shape each one into a ball. These will be your dumplings.

Now, get your saucepan ready (or your Dutch oven, if you have one), fill it up halfway with water and bring it to a boil.

Carefully place your dumplings in the boiling water. Don't overcrowd them, they need space to grow.

Cover the pot, reduce the heat to a simmer and let those little dumplings cook for about 25-30 minutes. They're done when they're puffed up and a skewer inserted in the middle comes out clean.

Using your wooden spoon, gently take the dumplings out of the pot. Let them cool for a few minutes before serving.