Plate of Duff Dumplings
(click to enlarge)

Duff - Steamed Dumplings


Guyana   -   Duff
Makes:
Effort:
Sched:
DoAhead:  		 6 ea
***
1-1/4hrs
Prep		 These lighter steamed dumplings are very popular with stews and soups in Guyana, steamed in several ways (see Steaming).




2
2
1
1/2
1
ar
c
T
t
t
T

Flour all-purp
Sugar Brown
Baking Powder  
Salt
Butter
Water
Make   -   (1-1/4 hrs   -   30 min work)
  1. Let BUTTER warm to room temperature.
  2. Place All Dry Items in a mixing bowl and whip to mix evenly.
  3. With you hands, work Butter evenly into the dry mix.
  4. Make an indentation in the dry mix. Start adding water, perhaps 1/2 cup to start. Work it into the dry mix until you have a soft dough. Lightly oiling your hands helps here. knead for about 4 minutes.
  5. Cover with a damp paper towel and let it rest for 30 minutes.
  6. Set up your steamer rig and bring to a boil.
  7. When ready to steam, divide the dough into 6 pieces. Form each into an elongated ball.
  8. Place dough balls into the steamer, turn the heat to medium, cover tightly and steam for about 15 minutes.
  9. Place on a serving dish.
NOTES:

  1. Steaming:

      In Guyana, when preparing a relatively dry stew like Metemgee, the balls are set on top of the stew for the last 15 minutes of cooking, then are removed to a dish. In other cases, they are steamed separately, in a steamer basket, or lacking that, in a shallow pan with about 1/2 inch of water.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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