Dumplings are a term given to a broad spectrum of foods made of a dough with some type of flour mixed, salt and water that may or may not have a filling. In Trinidad & Tobago our dumplings are the unfilled versions made with wheat flour, salt and water. We have two general shapes of dumplings that differ depending on the dish or the dumpling maker’s preference. Trini dumplings traditionally found in soups and stews are either shaped by rolling the dough into snakes and cutting them into 1 inch pieces or by using your hands to create finger length pieces with tapered ends that look like a stretched out Rugby Ball. The other style of Trini dumpling can be found in dishes like Curry Crab and Dumplings or Saltfish and Dumplings. These are made with the same dough but shaped into flat round disks of various sizes. In this recipe we will give you the dough but the rest is up to you, so have fun and enjoy! (Note - Nutritional Facts are calculated for the entire recipe not each individual dumpling)
- Using a large bowl, mix the flour, salt and sugar together in a bowl to evenly disperse in the flour.
- Slowly add your liquid while kneading until it starts to come away from the sides of the bowl and become dough.
- Empty the bowl out onto a clean work surface and knead all the ingredients together to form a ball of dough.
- Knead for 10 minutes then set aside, cover and allow to rest for another 10 minutes. Shape the dough into your desired shape.
- Place into your soup, stew or pot of boiling water and cook for 15-20 minutes or until it has a firm springy texture.
- Serve with your dish or remove from the boiling water, strain and serve according to your dish and enjoy.
- NOTE - Coconut milk will add sweetness and coconut flavoring to the dumpling