Jamaican Spinners Recipe (2024)

FAQs

What flour is best for dumplings? ›

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

One of the most popular cooking methods for dumplings is simply steaming them. Steaming your dumplings is a great way to get beautiful texture in the wrapper while cooking them in a super healthy way. Steamed dumplings are warm, juicy, and soft.

Steam dumplings for 15 to 20 minutes or until tender and cooked through. Combine ginger, soy sauce, vinegar, sugar and coriander in a bowl.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

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.

The second secret to making really good dumplings is to keep the lid closed while the dumplings cook. With the soup simmering over a low flame and the dumpling dough ready, you'll drop spoonfuls of the dough onto the surface of the simmering broth, then cover the pot with a lid.

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.

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

Boiled Dumplings

Typically, they are done when they float to the surface of the boiling water. However, if your dumplings have meat fillings, you may want to wait an extra minute or two to ensure the insides are completely cooked.

Which cooking method is initially used to cook most dumplings? ›

In fact, most dumplings are initially cooked by poaching.

Steaming will produce silky, tender dumplings with skin that is slightly firmer than that of boiled dumplings, but still stretchy. If you are making your own dumpling wrappers, use the hot water dough for this method, as this will give you a softer morsel.

All you'll need to steam the soup dumplings is a plate, a shallow pan, and three balled-up pieces of aluminum foil. The aluminum foil balls should all be roughly the same size. To get started, place your aluminum foil balls in the pan. Fill the pan with about 1.5 inches of water, and turn on the heat.

Cover the pan with oil. Add dumplings to the pan in a single layer and cook until the bottom layer is golden brown, about two minutes. Then add a half cup of water to the pan and cover with a lid. This will steam the dumplings and cook them completely through, about five minutes.

For dumplings made with wheat flour, all purpose or plain flour will suffice. If your recipe calls for leavening, you'll need to add baking powder and salt. Alternatively, you can use self-rising flour which has the leavening included. For a lot of dumplings, plain flour is all that is required with no baking powder.

You don't need speciality dumpling flour to make these wrappers – regular plain, all-purpose flour is absolutely fine. You could also use bread flour if you have it. Water. This recipe is a hot water dough, which I find a lot easier to work with.

From-scratch dumpling dough requires only two ingredients — flour and water — and the water temperature yields different types of wrappers. Cold water is best for boiled dumplings because it causes the flour's proteins to form the gluten that makes dough chewy and able to withstand vigorously boiling water.

Unbleached flour produces terrific flavor, but bleached flour imparts a brighter finish that some Asian cooks like. Chinese black vinegar is available at most Asian markets.