Dumplings 2 Ways

Most people know dumplings as being this soft almost mushy dough ball in their soups, chicken and dumplings. Now I'm not a fan of the all American chicken and dumplings, so i have a ifferent version thats 10 times better and 100 times bigger. Also i bet you didn't know that you could also fry them as well. Enjoy!!!





Boiled Dumplings




Ingredients:

• 1/2 lb. all-purpose flour
• 1 cup water
• 1/2 tsp. salt

Preparation:

1. Mix flour and salt together.
2. Pour half a cup of water and knead the flour using your hand.
3. At kneading, the flour will look crumbled. When this happens, pour a little bit of water at a time until dough is smooth, tight, and tough. (If you added all the water and the dough still looks dry, add more water. Do not saturate the dough with the water.)
4. Tear off golf size peices and leave it in the bowl to rest for about 20 minutes.
5. Using your palms, flatten the pieces leaving a little dent in the center. (Do not use a rolling pin. You want the dumplings to be flat but not paper thin.)
6. Bring pot of water to a boil seasoned with salt to taste.
7. Add dough to the water and cook for 25 minutes.
8. Serve hot with salt fish, bacallou, or cook it with chicken soup.

Fried Dumplings

Ingredients:

• 1/2 lb. self-rising flour
• 1 cup water
• 1 cup oil

Preparation:

1. Pour half cup of water into flour and knead until crumbly. Add water little by little until dough is soft. (Dough shouldn't be tough or really soft)
2. Take a little bit of flour and spread across a firm surface and tear of about 1/3 of the dough.
3. Throw a little bit of flour on top of the dough and using a rolling pin, starting from the middle, roll the dough out. Dough should be thin.
4. Using a round cookie cutter, cut ou circles. Repeat the same step until all the dough is used.
5. Heat half a cup of the oil and fry dumplings for about 3 minutes on both side while on medium heat. Dumplings should be golden brown.
6. Drain oil on paper towel and serve hot.