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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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Muffin Goddess August 06, 2013

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.

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heartwill21 September 30, 2009
Caribbean Fried Dumplins