How to make Dumplings (Duff)

The word Dumpling is popular but Duff is not. What I'm about to make is called Dumplings by some but it's really Duff.

Dumplings normally go into soup but duff does not. Duff is more melow and fluffy like a bread.

When fried or boiled in coconut milk, it can be eaten alone.

Ingredients:

  • 1 lb flour
  • 1 tbs. baking powder
  • 1 tps. salt
  • 1/2 tin coconut milk
  • 1 tps sugar
  • 1 pt. oil
  • extra flour for dusting

 


Preperation:

In a medium bowl add all ingredients except oil. Mix, add water a little at a time while kneeding flour until the dough is not too sticky.

Make balls a little bigger than a ping pong ball. Roll balls into a sausage for about 3 inches and set aside. Repeat this until all balls are finished.

Bring 1/2 of a medium pot of water to a boil.

Add dumplings (duff) into the pot and cover.

Allow this to boil for 10 minutes. Remove cover and strain water.

Let dumplings (duff) cool.

Heat oil in a large pan. Roll 3 or 4 dumplings (duff) lightly in flour.

Add to pan and lower the heat to a low medium.

Roll dumplings (duff) until all sides are evenly cooked and a golden brown color.

Remove and repeat for all other dumplings (duff).

EXCELLENT WITH STEW SALT-FISH

GOOD WITH OTHER STEWS AND CURRIES

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