#Jamaicanfrieddumpling #frydumpling
Hey there foodie! For this recipe I am applying my knowledge of bread making and pastry making to these dumplings to make them super tasty!
Today you'll learn how to make this traditional Jamaican breakfast side dish perfectly fluffy and soft on the inside but flaky and cripsy on the outside. Some of these steps differ from the ones our parents and grandparents might've taken while making this simple dish.
I feel like every time I make Fried dumplings the measurements might be a bit different but there are certain things that never change. So, I'll be giving you guys those tips. Sometimes in the past I'd add a pinch of Baking soda but it's really not necessary. I've recorded this recipe to provide one for you guys to have in your collection of Jamaican recipes to go back to every time.
.......................
RECIPE YIELD: This recipe gives you 12 - 14 MEDIUM-LARGE dumplings.
FOR SMALLER YIELD: I use about 1 1/4 tsp baking powder TO 1 cup flour.
For the other ingredients I just add a bit less
-------------------------------------------------------------------------------
INGREDIENTS:
Vegetable/canola oil for deepfrying
3 cups allpurpose flour*
1 1/4 tablespoon baking powder
1 1/2 teaspoon salt
2 tbsps white sugar (OPTIONAL)
2 1/2 tbsp unsalted cold butter**
3/4 - 1 cup cold water
*cake flour may be used to achieve lightness but allpurpose works just as well.
**much better in order to control saltiness of the dough
Temperature used is around 275F and then you may increase to no more than 350F.
.......................
SERVING: Best served hot and freshly made. Traditionally served with Jamaican breakfast entrees like Ackee and saltfish, Mackerel Run Down, Cook up Saltfish, Canned Corned Beef, Stew Chicken Livers, Callaloo and Saltfish etc
16 фев 2020
