Domplines - Recipe & Video (Dominican-Style Dumplings)
Domplines - Recipe & Video (Dominican-Style Dumplings): A pasta-like boiled dough cooked in tomato sauce or cheese-based sauces. Very easy and fun to make.
Course Dinner, Lunch
Cuisine Caribbean, Dominican
Keyword caribbean dumplings, dominican domplines, dumplings with cheese
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Clara Gonzalez
For the cheddar sauce
1 1/2cupof sharp cheddar, cut into cubes
1/2red bell pepper
A pinch of pepper
For the dumplings
1 1/4teaspoonof salt
3tablespoonsof water at room temperature
1/2cupof all-purpose flour(plus 3/4 cup to use as needed)
3tablespoonsof salted butter at room temperature
To boil dumplings
2qt[2 lt] of water for boiling
1tablespoonof minced parsley(optional)
How to make the cheese sauce
Blend all the ingredients in the food processor.
How to make the dumplings
Dissolve the salt in the water. Pour into a large mixing bowl.
Add in 1/2 cup of flour and butter. Mix in with a spatula, the dough will be very shaggy, so add extra flour as needed to make it non-sticky. Then start kneading with your hands until you obtain a smooth dough.
There are several traditional shapes for dumplings. To make the finger-like ones, cut small pieces of the dough and shape into long fingers (about 3" [7.5 cm] in length and 1/2" [1.3 cm] in diameter). Let them rest.
To make the short-shape in the pictures, a much easier and attractive shape, in my opinion, I flattened the dough and cut into long 1" [2.5 cm] diam. rolls, then cut them into thin slices with a very sharp knife, or, to make it even faster, cut with kitchen scissors, like in the video. They get a little flattened when cut, taking the elongated shape that you see (1), to make the traditional flat ones, just flatten with your thumb (2).
In the meantime heat the water for boiling over medium-high heat, until it breaks into the boil. Lower the dumplings carefully into the water in small groups (to prevent splatters), stir.
Cook for 5 minutes after the dumplings rise and float, stirring often to prevent them from sticking (taste for doneness by splitting one and checking there's no raw flour in the middle). Remove from the water with the slotted spoon.
To make with cheese sauce: In a separate pot, add cheese sauce to the dumplings, cook over low heat until the sauce thickens. To make it with Bacalao: Add to the sauce in lieu of potatoes, simmer in its sauce for a minute.
Serving: Sprinkle with parsley and serve warm.
Just so you know, while the portions might seem small, this is because I measure it as a side dish. If you want to have it as the main dish, you should double the size.