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 for frying
Oil to put in dumpling mix
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 they have risen 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.