Caribbean Dumplings - Spinners and Sinkers

Used in soups and stews. Dumplings have two basic shapes round and flat or rolled and long. The latter shaped dumplings are called spinners. Omit the baking powder and dumplings are then called sinkers because they do not float.

• Ready In: 15 mins
• Serves: 6
• Yields: 12 dumplings

Ingredients

• 2  cups flour
• 1  teaspoon butter
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas.
2. Slowly add enough water to knead to a stiff dough.
3. Divide dough into 2 pieces. Roll each piece into a long rope-like shape about 12 inches in length.
4. Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.