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
- Mix flour, baking powder and salt.
- Cut butter/margarine into the flour mixture to make crumbly.
- Add milk and mix with hand or a fork. However, use hands to form dough into a ball.
- Cover with a damp cloth and let sit for about 30 mins.
- Tear off pieces of the dough and roll in palms to form golf ball-sized dough.
- 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.
5 FRIED DUMPLING TIPS
From Franklyn “Chappy” St. Juste
- 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.
- 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.
- Cover dough with a damp cloth or plastic food wrap and leave for half an hour, allowing it to rise.
- Roll out dough onto lightly floured surface and chop into pieces – about 2 inches in diameter. Roll each into a ball and then flatten.
- 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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