Jamaican Spinners Recipe (2024)

FAQs

Why aren't my dumplings light and fluffy? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Dombolo Recipe Using Self Raising Flour | TikTok. #SAMA28 #food #dombolo #dombolorecipe 4 cups of flour 2 1/2 teaspoons of yeast 2 cups of luke warm water 1 teaspoons of salt Half cup of sugar 4 spoons of oil Let your wet ingredients to rest for 3min before adding with the dry ingredients.

Double-check that you added the correct amount of baking powder and that it's not expired. Additionally, if the dumplings don't have room to grow in the pot, they may not rise properly. Make sure to drop them spaced apart and on top of the meat and vegetables so that they don't sink into the stew.

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

Don't overmix the dumpling dough!

Overmixing will further develop the gluten, making for a tough or rubbery dumpling.

When done just right, the dumplings are light, fluffy, and tender. You slice into one with a spoon, scoop up a little chicken and broth, and the result is heaven. But those same doughy balls can be the meal's downfall if they turn out tough, undercooked, or gummy.

Because plain flour contains no extra ingredients, including rising agents, your cakes and pastries won't rise if you use this type of flour as it is. You'll need to add a rising agent, such as yeast or baking powder, into the plain flour if you want your baked goods to rise and become appetisingly fluffy.

If it is of any help, a typical bread recipe calling for 3 or 4 cups of flour usually recommends 7 grams of dry yeast. You can use less, of course, and the bread will be just fine; you will note that it takes the dough longer to rise when less yeast is used.

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

Why did my homemade dumplings fall apart? ›

5 Common Reasons Dumplings Fall Apart

Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.

If you're cooking hot liquids like sauces, stock or broth, 1 tablespoon of corn starch per cup of liquid will give you a thin to medium consistency that's appropriate for soups or very thin sauces. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.

Why is my chicken and dumplings watery? If you follow our One-Pot Chicken and Dumplings recipe, the liquid for the chicken and dumplings should be rich and comforting, not watery. Adding too much liquid, whether that is water or broth, is the main reason the dish would be watery.

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don't want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.

This is a very common problem when pan frying dumplings, and most likely it is because your pan isn't hot enough. The easiest trick would be to buy a nonstick pan, but for those who don't want to spend the money, try out this test. To make sure your pan is at the correct temperature, try the water droplet test.

Be sure the liquid is hot before you add the dumpling dough. You can tell if the temperature is hot enough when the liquid is gently boiling with bubbles breaking on the surface. If you add the dough before the liquid is hot enough, the dumplings will end up soggy and undercooked.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

Do not over work your dough. This will lead to tough dumplings.