Dumplings are made to be added to soups and stews, or they can be eaten with sauteed salt fish. Various islands make various dumplings. The size of the dumpling is determined by the intended usage - to be added to soups, stews or to be eaten as part of an entree.
This recipe is for the dumplings that are added to soups or stews.
Like many things, each household has its own recipe and that recipe is determined by the tastes of the people eating the dumplings. For example, some people make their dumplings with baking powder and some do not. Some let the dough rest after kneading and others do not.
Prep Time: 2 minutes
Cook Time: 8 minutes
Resting time for dough: 20 minutes
Total Time: 30 minutes
Yield: 12 dumplings
- 1 cup all purpose flour
- 1/8 tsp ground cinnamon
- 1/8 tsp grated nutmeg
- 1/8 tsp salt
- 1 Tsp sugar
- 1 tsp baking powder (optional)
Add all the ingredients to a bowl except the water and mix thoroughly.
Add enough water to make a dough. Knead for 1 minute and cover and set aside for 20 minutes or until ready to use.
Divide the dough into 1-inch pieces, roll into balls if you like or add just as is to soups or stews 8 - 10 minutes before the soup or stew is due to finish cooking.
When the dumplings are added to the pot, cover with a tight lid and do not open before 8-minute mark.