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    You are in: Home / Recipes / Caribbean Fried Dumplins Recipe
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    Caribbean Fried Dumplins

    Caribbean Fried Dumplins. Photo by Muffin Goddess

    1/2 Photos of Caribbean Fried Dumplins

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Cookgirl's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      In a large bowl, sift the flour, sugar and salt. Knead until a smooth dough forms, adding more milk if necessary.
    3. 3
      Mix and knead the dough {{gently}}.
    4. 4
      Too much over mixing and over kneading and the dough will become tough.
    5. 5
      Divide the dough into 10 balls, kneading each ball a few times with floured hands.
    6. 6
      Press the balls gently to flatten slightly.
    7. 7
      In a non-stick pan heat a little bit of oil over medium heat.
    8. 8
      Place 5 of the dumplings in the heated pan.
    9. 9
      Reduce the heat to low* and fry for approximately 15 minutes, until they are golden brown, turning once.
    10. 10
      Stand the dumplings on their side for about 1 minute to brown the edges.
    11. 11
      Transfer the dumplings to a plate lined with a paper towel, drain and keep warm.
    12. 12
      Repeat with the remaining 5 dumplings.
    13. 13
      Serve immediately while still warm.
    14. 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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    Ratings & Reviews:

    • on August 06, 2013

      55

      These made for a nice breakfast with a cup of tea. No one was home to eat them with me, so I only made a half-batch. I also didn't have any self-rising flour on hand, so I used a substitution ratio of 1.5 tsp baking powder and 1/2 tsp salt per cup of flour, then omitted the extra salt in the dumplin recipe. They are pretty sturdy, so I'm not sure that I would be able to eat them with a meal, but they were lovely with some butter and honey -- kind of like biscuits. I didn't have any problem getting them to brown on my ceramic-top stove, but I also used a cast iron skillet (which helped, I'm sure). Thanks for posting! Made for the Hot Pink Panthers for ZWT9

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    • on September 30, 2009

      55

      My mother (Caribbean/Guyanese)would make this with a saltfish dish when we were kids. This recipe is perfect and I am thrilled that I finally came across one.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2006

      55

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    Nutritional Facts for Caribbean Fried Dumplins

    Serving Size: 1 (81 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 199.7
     
    Calories from Fat 14
    20%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.7 g
    3%
    Cholesterol 4.2 mg
    1%
    Sodium 766.2 mg
    31%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.9 g
    3%
    Protein 5.9 g
    11%

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