Fried Dumpling

Fried dumpling and cookup saltfish Photo by Donnette Mason . Food Styling by Leisha Lyn-Cook

Summer/Fall 2006, Winter 2007

  • 2 cups of flour
  • 2 tsp baking powder
  • Pinch of salt
  • Butter or margarine – start with about a tablespoon
  • Milk, enough to make dough
  • Oil, enough to fry the dough

Direction

  1. Mix flour, baking powder and salt.
  2. Cut butter/margarine into the flour mixture to make crumbly.
  3. Add milk and mix with hand or a fork. However, use hands to form dough into a ball.
  4. Cover with a damp cloth and let sit for about 30 mins.
  5. Tear off pieces of the dough and roll in palms to form golf ball-sized dough.
  6. Place dough in hot oil and fry (over medium heat) for a couple of minutes on all sides (until golden). 

VARIATION: To add a real crunch, lessen the amount of flour and add cornmeal or whole wheat or breadfruit flour.
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5 FRIED DUMPLING TIPS
From Franklyn “Chappy” St. Juste

  1. To get light, fluffy dumplings, you must start with self-raising flour. In addition to getting a nice fluffy texture, there’s no need to add salt or baking powder – they are already in the mix. No more rock, hard dumplings.
  2. Start with 2 cups flour. Cut in about a tablespoon of butter/margarine into the flour to make the mix crumbly. Add milk, a little bit at a time. Knead, form into a large dough ball. Do not knead the dough too much. The more you knead, the stiffer it gets and the tougher the dumplings.
  3. Cover dough with a damp cloth or plastic food wrap and leave for half an hour, allowing it to rise.
  4. Roll out dough onto lightly floured surface and chop into pieces – about 2 inches in diameter. Roll each into a ball and then flatten.
  5. Heat oil in frying pan over a medium heat. Place dough in the pan and fry until golden brown (for a couple of minutes). Turn, and fry the other side.In the cooking process the dough will rise again to create light, fluffy dumplings.

Note: if the oil is too hot, the dough will cook on the outside while the inside will remain raw.

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-By JamaicanEats

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