Caribbean Fried Dumplins
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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DIRECTIONS
- *NOTE: to make your own self-rising (raising) flour, for each pound of flour add 2 teaspoons salt and 2 tablespoons baking powder.
- In a large bowl, sift the flour, sugar and salt. Knead until a smooth dough forms, adding more milk if necessary.
- Mix and knead the dough {{gently}}.
- Too much over mixing and over kneading and the dough will become tough.
- Divide the dough into 10 balls, kneading each ball a few times with floured hands.
- Press the balls gently to flatten slightly.
- In a non-stick pan heat a little bit of oil over medium heat.
- Place 5 of the dumplings in the heated pan.
- Reduce the heat to low* and fry for approximately 15 minutes, until they are golden brown, turning once.
- Stand the dumplings on their side for about 1 minute to brown the edges.
- Transfer the dumplings to a plate lined with a paper towel, drain and keep warm.
- Repeat with the remaining 5 dumplings.
- Serve immediately while still warm.
- *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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