festival dumplins

LadyDay · (#1 (**permalink**))

any good recipes?

facetygal · (#2 (**permalink**))

Don't u make it the same way as normal dumplins but usin cornflour instead and sugar?

LadyDay · (#3 (**permalink**))

really

well i have loads of cornmeal flour thats not being used

thanks

Bredder Tukoma · (#4 (**permalink**))

While we're on the subject of dumplings how does one make "bake" as those from the smaller isles refer to it..

Is it fried gently before applying the filling or is the filling applied after you knead the dumpling.... whats the secret?

LadyDay · (#5 (**permalink**))

Bredder Tukoma wrote:

Quote:

While we're on the subject of dumplings how does one make "bake" as those from the smaller isles refer to it..

Is it fried gently before applying the filling or is the filling applied after you knead the dumpling.... whats the secret?

[line]
do youmean like chicken dumplings?

Bredder Tukoma · (#6 (**permalink**))

I was thinking saltfish really.

facetygal · (#7 (**permalink**))

The shops make the dumplin as normal slit an opening at the top, then fill it with cooked saltfish n ackee. If thats what u mean?

Bredder Tukoma · (#8 (**permalink**))

Nah there is a shop inShepard Bushon Uxbridge Road that fries the dumpling fresh for you if you want bake.

This leads me to belive that the filling is part of the frying of the dumpling. Otherwise they would just slit one open and serve it. I think the later is Jamaican style. But its not the way I seen it done in the shop. And their one is much superior in taste too.

I guess Ill just have to ask the shop next time Im over that neck of the woods.

LadyDay · (#9 (**permalink**))

if its not one of them methods i can only imagine its made like a fritter where the saltfish is pre cooked then stirred into the batter and fried