FRIED DUMPLINGS

Hey everyone!

It’s come to my attention that fried dumplings isn’t as common as I thought! So I’d like to share how I make it.

In the Caribbean, dumplings are traditionally made to go along with stews and curries. It’s a basic recipe really, flour, water or coconut milk and salt to taste.

My brother-in-law actually showed me how to make fried dumplings and that’s the way I’ve eaten them ever since!

It’s a lot more flavorful than plain dumplings and just smelling it makes my mouth water 😂😂 So here’s what I do, start with a basic recipe for ‘Cow Tongue’ Dumplings

INGREDIENTS

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • pinch of sugar
  • 3/4 cup warm water or coconut milk

DIRECTIONS

  1. Mix the  dry ingredients together and add water, knead the ingredients to make a firm dough, cover and let rest for 15 mins.
  2. Bring a medium pot of water to a boil and add some salt.
  3. Shape and add the dumplings to boiling water for about 10-15 mins, they will float to the top when done.

4. Drain the dumplings. At this point you can eat the dumplings with your favorite stews or curries or smoked herring and saltfish dishes 😋😋😋

 

 

But we’re adding some extra oomph!

FRIED DUMPLINGS

Ingredients

  • Slice 1 small onion
  • Mince 3 cloves garlic
  • Chop a small handful of cilantro (or shadow benny/ bandania )
  • Mince a couple pimento peppers (or you can use Bertie’s Pimento Sauce )
  • Half or a whole hot pepper (if you’re brave 😁)
  • Golden Ray
  • Oil (I like to use avocado, but you can use whichever you like)
  • Salt to taste

DIRECTIONS

  1. Heat a couple of tbsps of oil and about 1 or 2 tbsps of golden Ray in a large frying pan.
  2. Add the onions, garlic, cilantro, pimento, hot pepper and some salt.
  3. Let it cook and then add the boiled dumplings and toss to coat and let it fry for a few mins.

     

  4. Add your favorite sides and enjoy!!!

 

CITRUS CAULIFLOWER RICE

Hey guys! I’ve been testing some healthier recipes that I’ve found in books and online. Today’s experiment was cauliflower rice! I hate cauliflower, but this actually had a nice taste 😁😁😋

INGREDIENTS:
  • 1 large head fresh cauliflower (about 2-3 pounds)
  • 2-3 tablespoons ghee (for cooking & flavoring) *you can also try butter or flavored coconut oil*
  • 1/2 medium onion, diced (about 1/2 cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
  • zest from 1 lemon (about 1 tablespoon)
  • 2 teaspoons lemon juice (I used 1 1/2 tbsps ♥️ lemon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
DIRECTIONS:

  1. Prep the cauliflower. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in a few batches to avoid overcrowding (which leads to mush).

2. Cook the aromatics. Place 2 teaspoons ghee in a large, nonstick skillet and heat over medium-high, about 3 minutes. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds

 

3. Finish it up. Add 1-2 tablespoons ghee to the pan, along with the cauliflower, lemon zest, lemon juice, salt, and pepper. Stir everything together and sauté until the cauliflower is tender, about 5-7 minutes. Stir in the parsley, try a bite, then add more salt and pepper, if necessary.

 

MIX IT UP!

Replace the lemon zest & juice with lime and swap in cilantro instead of parsley.

Keep the lemon and replace the parsley with fresh or dried rosemary.

Meal prep fajita bowls: citrus caulifower rice, chicken, peppers and onions, guacamole, pineapple chow