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
- 2 cups flour
- 1/2 tsp baking powder
- 1 tsp salt
- pinch of sugar
- 3/4 cup warm water or coconut milk
- Mix the dry ingredients together and add water, knead the ingredients to make a firm dough, cover and let rest for 15 mins.
- Bring a medium pot of water to a boil and add some salt.
- 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!
- 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
- Heat a couple of tbsps of oil and about 1 or 2 tbsps of golden Ray in a large frying pan.
- Add the onions, garlic, cilantro, pimento, hot pepper and some salt.
- Let it cook and then add the boiled dumplings and toss to coat and let it fry for a few mins.
- Add your favorite sides and enjoy!!!
Lucky me! All of my bananas went soft and the skins were starting to turn brown and as I was about to throw them out my hubs ran into the kitchen in slow motion screaming “NOOOOO MAKE BANANA BREAD!!”… ok maybe it wasn’t that dramatic.
I really just wanted to lay in bed and finish dying from this flu, but I pulled out the old recipe book and whipped this up. It’s so good with a lot of butter * I also put cheese on mine, don’t judge me, I love cheese <3* Man am I glad I thought to make this 😉
- 1 1⁄4 cups sugar
- 1⁄2cup butter or 1⁄2 cupmargarine, softened
- 2 eggs
- 1 1⁄2 cups mashed very ripe bananas (3-4 medium)
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts, if desired
- Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
- In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
- Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
- Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
TIP : If you don’t have buttermilk, you can add 1 tbsp of lemon juice or white vinegar to 1 cup of milk and let it sit for 10 minutes before using in your recipe 🙂
I’m bringing this yummy warm bread toFiesta Friday, a party by Angie of the Novice Gardener. This week it’s co-hosted by the lovely Julianna @Foodie On Board and Hilda @Along The Grapevine
There will be no conversation, just go to your kitchen and make this. NOW!!!! Thank me later!
- 2 cans of crescent rolls (you can use biscuits too)
- Cheese (Whatever type you like, I used velveeta)
- 12oz or 16oz package of bacon, cooked
- flour for dusting (optional)
- jar of jalapenos
- Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray or line your baking tray with parchment paper. Lightly flour your work surface if you don’t want any crescent roll stickage.
- Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon and jalapenos. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
- Using a pizza cutter or a knife (I prefer a pizza cutter) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
- Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!
I’m bringing this appetizer to the Fiesta Friday #64, hosted by the Amazing A because they are so so so delicious! I know they’ll go fast! Thank you to the wonderful hosts!! ,Ginger & Bread and Safari Of The Mind.
Thursday has become my favorite day! I mean what’s better that super delicious and easy to make tacos? No fuss, no buts, no coconuts…. *clearly I’ve been watching too much Jake and the Never Land Pirates, I have toddlers give me a break LOL*
Just give me 30 minutes and I can feed an army of 20, or the occasional friend drop in * I’m looking at you Magen* and the best part, no mystery meat! Just pure beefy goodness with no fillers!
So what’s your favorite taco topping?
That salmon was such a jerk but he sure tasted good! hahahaha… what… you don’t get it? It’s ok, it’s an inside Caribbean joke. Nevermind! Ha!
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
It really is so simple to do! My preferred brand of Jerk Marinade is called Walkerswood. You can get mild *no true Caribbean person with self-respect ever buys mild!* or the hot and spicy! You slather the marinade on and let it do its thing for a few hours or overnight, if you dare and then you grill or bake over a medium to low heat until finished. Let it rest a bit and then prepare your taste buds for the spicy, savory, melt in your mouth goodness *insert Homer Simpson drool* Easy peasy!