Spicy Fried Dumplins are very easy to make. In the Caribbean, they are often served with saltfish or fried fish, but they can be eaten quite simply with butter and jam or cheese.
450 g (1 lb) 4 cups self-raising flour
10 ml (2 tsp) sugar
2.5 ml (1/2 tsp) ground cinnamon
pinch of ground nutmeg
2.5 ml (1/2 tsp) salt
300 ml (1/2 pint) 1 1/4 cups milk
oil for frying
10 ml (2 tsp) sugar
2.5 ml (1/2 tsp) ground cinnamon
pinch of ground nutmeg
2.5 ml (1/2 tsp) salt
300 ml (1/2 pint) 1 1/4 cups milk
oil for frying
method
1. Sift the dry ingredients together into a large bowl, add the milk and mix and knead until smooth.
2. Divide the dough into ten balls, kneading each ball with floured hands. Press the balls gently to flatten into 7.5cm/3in rounds.
3. Heat a little oil in a non-stick frying pan until moderately hot. Place half the dumplins in the pan, reduce the heat to low and fry for about 15 minutes until they are golden brown, turning once.
4. Stand them on their sides for a few minutes to brown the edges, before removing them and draining on kitchen paper. Serve warm.
2. Divide the dough into ten balls, kneading each ball with floured hands. Press the balls gently to flatten into 7.5cm/3in rounds.
3. Heat a little oil in a non-stick frying pan until moderately hot. Place half the dumplins in the pan, reduce the heat to low and fry for about 15 minutes until they are golden brown, turning once.
4. Stand them on their sides for a few minutes to brown the edges, before removing them and draining on kitchen paper. Serve warm.
serving amount
makes about 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
