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Flour all-purp
Salt
Water (1)
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Make - (25 min)
- Place Flour and Salt in a mixing bowl and whip to mix
evenly.
- 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 fairly firm
dough. Lightly oiling your hands can help here. Knead for about 4
minutes.
- Let the dough rest for 4 minutes covered with a damp paper towel.
- Form Dumplings of the shape and size you want.
- Spinners (Jamaica) are formed by rolling a ball of dough between the
palms of your hands. They should be about 2-1/4 inches long and
pointed at both ends. Roll them longer and thinner than you want,
because they will pull back some when set out on the board.
- Cow Tongues (Trinidad) are formed by rolling out an oval of dough
on a lightly floured board. They should be rolled out about 1/8 inch
thick. Again, they will pull back when laid out, getting shorter and
thicker, so roll longer than you want. They can be considerably
longer and narrower than those in the photo.
- Soup Dumplings (Trinidad) are rolled out as a cylinder about 1 inch
in diameter, then sliced crosswise about 1/2 inch thick.
- Disks (Jamaica) are made by pressing a ball of dough flat and
less than 1/2 inch thick, a fair amount less because they will pull
back when set out. Use your thumb to make the center thinner than
the edges. They should be about 2-1/2 inches diameter.
- Spinners and Soup Dumplings can be boiled in the soup, or boiled
separately. They will need about 12 minutes, which should be at least
a minute beyond the time they float to the surface. Cow Tongues and disks
are boiled separately, and timing will depend on thickness, again, at
least a minutes after they float to the top.
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