Caribbean Fried Dumplins
2
People talking
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.
- Ready In:
- 25mins
- Serves:
- Units:
2
People talking
ingredients
- 4 cups self-rising flour (read *NOTE)
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1 1⁄4 cups milk
- oil, for frying
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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RECIPE MADE WITH LOVE BY
@COOKGIRl
Contributor
@COOKGIRl
Contributor
"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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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 ZWT91Reply
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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.Reply
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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.
