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.
INGREDIENTS
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
METHOD</em
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.
About mariposaoro
Heya, kiddo! Steven’s the Cajun in the house, so he’s the one who cooks that kind of food. But he’s learning that, more and more, his enjoyment of spicy foods wreaks havoc on his system. He learned that the hard way when he cooked a pot of red beans Cajun-style recently.
I ate a cup, and they were delish; but, boy, oh, boy! My abdomen hurt a lot. So I told him he’d have to finish the whole pot… over time, of course… all on his own.
“Sure!” he said. “More for me.”
Then on Sunday, he decided he just couldn’t eat his Cajun red beans anymore. So I think that’s it for spicy foods, unless he’s willing to pay the price of not sleeping well and getting up for antacids during the night.
So see what I mean, jellybean? This is why I like to read your recipes, but that’s pretty much it. I’ll just stick to what I’m accustomed to or burn. Hahaha.
Oh… But not all Cajun food is spicy,right?? Why doesn’t your husband use milder heat like Cayenne pepper instead of Habaneros and Dried Chillis…Those ones are the killers!!! So that means no Mexican food either…Well,just replace the pepper with herbs.. And some other spices..Spicy doesn’t have to mean chilli peppers..
Do you know any good recipes for enchilladas…
Dinie, these are sooo cute! They resemble the yeast biscuits I bake.
This is so funny you should say that.. I couldn’t help but notice the similarity with Biscuits and Fried Dumplings …All I need is the sausage gravy!! Do you make Cajun/Creole food often?