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LadyDay
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Posted: Thursday March 1st, 2007 22:01 |
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| any good recipes?
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facetygal
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Posted: Friday March 2nd, 2007 14:19 |
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| Don't u make it the same way as normal dumplins but usin cornflour instead and sugar?
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LadyDay
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Posted: Saturday March 3rd, 2007 22:36 |
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really
well i have loads of cornmeal flour thats not being used
thanks
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Bredder Tukoma
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Posted: Sunday March 4th, 2007 02:25 |
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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?
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LadyDay
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Posted: Sunday March 4th, 2007 23:39 |
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Bredder Tukoma wrote: 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?
do you mean like chicken dumplings?
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Bredder Tukoma
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Posted: Monday March 5th, 2007 12:17 |
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| I was thinking saltfish really.
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facetygal
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Posted: Monday March 5th, 2007 12:51 |
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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?
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Bredder Tukoma
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Posted: Monday March 5th, 2007 17:30 |
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Nah there is a shop in Shepard Bush on 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.
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LadyDay
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Posted: Tuesday March 6th, 2007 10:24 |
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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
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