Caribbean Dumplings - Spinners and Sinkers
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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:
- Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas.
- Slowly add enough water to knead to a stiff dough.
- Divide dough into 2 pieces. Roll each piece into a long rope-like shape about 12 inches in length.
- Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.
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This is the first time that I have ever made a dumpling and it came out perfect the recipe was short and sweet I was all excited to make them and then I went into the fridge and there was no butter oh my what was I going to do I remember my mom bringing some Crisco so what I did was use the same recipe but substitute butter for Crisco and I rolled them long they were delicious thank you for this recipe and what I love most about it was that it was easy and I think I can remember for next time.1Reply
Made this several times, though only half the recipe each time. Found it was best with 1/2 tablespoon of butter to 1 cup of flour and don't forget the baking powder. The texture was light and when used in a curry or spicy dish takes on the flavour well. If you using in something blander I would suggest that 1/2 teaspoon of dried herbs be added. This was made for the tag game. Thank you de Roche.1Reply