Caribbean Fried Dumplins Recipes

Steps:

• *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.

Steps:

• In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
• Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

Steps:

• Sift the flour, baking powder, salt, and cornmeal and combine.
• Add the sugar and stir.
• Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough.
• Knead lightly.
• Leave covered for about 1/2 an hour. Divide the dough into eight portions.
• Flour hands.
• Knead lightly, then roll and pull each portion to form a 6 inch x 1 1/2 inch length, about 1/8 in thick. You can make shorter ones too.
• Deep fry in hot oil until golden brown. Driain on paper towels.

Steps:

• Mix dry ingredients together.
• Add water a little at a time and knead dough.
• Dough should be soft but not sticky.
• Pinch off pieces (golf ball size), roll into a ball and flatten slightly.
• Heat oil in pan.
• Put each dumpling in pan and fry on each side.
• Remove from pan when each side is golden brown.