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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A Caribbean/Guyanese staple, dumplins are also known as bakes . I don't know how authentic this recipe is and the letter g has mysteriously vanished, too; regardless, it's easy to make and good served alongside a savory dish or as a sweet treat with honey, butter or jam. These are on the doughy side so you know what to expect. From the Caribbean/Central American cookbook. Ingredients:
4 cups self-rising flour (read *note) |
2 teaspoons sugar |
1/2 teaspoon salt |
1 1/4 cups milk |
oil, for frying |
Directions:
1. *NOTE: to make your own self-rising (raising) flour, for each pound of flour add 2 teaspoons salt and 2 tablespoons baking powder.
2. In a large bowl, sift the flour, sugar and salt. Knead until a smooth dough forms, adding more milk if necessary.
3. Mix and knead the dough {{gently}}.
4. Too much over mixing and over kneading and the dough will become tough.
5. Divide the dough into 10 balls, kneading each ball a few times with floured hands.
6. Press the balls gently to flatten slightly.
7. In a non-stick pan heat a little bit of oil over medium heat.
8. Place 5 of the dumplings in the heated pan.
9. Reduce the heat to low* and fry for approximately 15 minutes, until they are golden brown, turning once.
10. Stand the dumplings on their side for about 1 minute to brown the edges.
11. Transfer the dumplings to a plate lined with a paper towel, drain and keep warm.
12. Repeat with the remaining 5 dumplings.
13. Serve immediately while still warm.
14. *NOTE: I tried making these on an electric rage and had difficulty gettin' (there's that g missing again - ) the bakes to fry well. Best to use a gas rage (range) or an electric skillet that isn't temperamental. They can also be deep-fried but that's a bit too greasy for our tastes.
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