Ingredients
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4
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2
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1/2
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1 1/4
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-
-
-
-
-
-
-
-
-
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Directions
Caribbean Fried Dumplins,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.
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Steps
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1
Done
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*note: to Make Your Own Self-Rising (raising) Flour, For Each Pound of Flour Add 2 Teaspoons Salt and 2 Tablespoons Baking Powder. |
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2
Done
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in a Large Bowl, Sift the Flour, Sugar and Salt. Knead Until a Smooth Dough Forms, Adding More Milk If Necessary. |
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3
Done
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Mix and Knead the Dough {{gently}}. |
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4
Done
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Too Much Over Mixing and Over Kneading and the Dough Will Become Tough. |
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5
Done
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Divide the Dough Into 10 Balls, Kneading Each Ball a Few Times With Floured Hands. |
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6
Done
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Press the Balls Gently to Flatten Slightly. |
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7
Done
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in a Non-Stick Pan Heat a Little Bit of Oil Over Medium Heat. |
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8
Done
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Place 5 of the Dumplings in the Heated Pan. |
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9
Done
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Reduce the Heat to Low* and Fry For Approximately 15 Minutes, Until They Are Golden Brown, Turning Once. |
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10
Done
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Stand the Dumplings on Their Side For About 1 Minute to Brown the Edges. |
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11
Done
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Transfer the Dumplings to a Plate Lined With a Paper Towel, Drain and Keep Warm. |
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12
Done
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Repeat With the Remaining 5 Dumplings. |
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13
Done
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Serve Immediately While Still Warm. |
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14
Done
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*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. |
