Fried Dumplings(“Hard Food 3″)
November 11, 2012 5 Comments
Many Jamaicans have this side dish alongside their meat and vegetable main dishes.It consists of a soft dough which is fried, and has a bread-like texture. They are similar to Latin American Arepas, the only substitution is the cornmeal, for wheat flour.
250-300 grams of Plain Flour/Harina Pan
A Pinch of Salt
1 Teaspoon of Baking Powder
500mls Of Water, or more if you need it. Vary it to get the right consistency dough mix.
1-2 Tablespoons of Cooking Oil
To do this combine the flour,and salt. Add some oil, and water and start to mix the dry ingredients into a dough. The dough shouldn’t be too wet and sticky-You should be able to make a soft, and not dry dough.
Knead the dough until it forms a soft and smooth dough. Shape the dough into individual balls,and then using your thumbs and forefingers, use a gentle stretching motion moving the dough around in a circular motion. Heat some oil.
Cook for 10-15 minutes on a moderate heat in total. After initially frying,put a lid over the pot for around 6-7 minutes.
This type of steam-frying, usually employed as a method for Chinese Dumplings, make for dumplings that are soft and crunchy. Turn them over after 5 minutes, and then leave them without a lid to fry and crisp. This shouldnt take long,around 3-4 minutes.
Make sure that the dumplings are rising and have a bread like consistency-Not doughy in the middle. Serve with a main meal of your choice, like ackee and saltfish,stewed chicken,or tofu scramble.