Dominican- style dumplings recipe, you can prepare these domplines drowned in cheese or with cod .
Each country has a format of dumplings that are traditional in your kitchen, the standard is that these Dumplings are flour balls that are filled with vegetables, cheese, etc., these are then boiled or fried in some cases, among the best known are the Dominican dumplings and Chinese domplines.
The dumplings that we will make today will be made with wheat flour and will be served on a plate with abundant sauce, it can be stewed salami, stewed cod or with stewed chicken, in many Dominican dishes it is also accompanied with sardines.
How to make Dumplings Drowned in Cheese ?
This is a very popular option, dumplings drowned in cheese to make this type of dish you must add to the domplines a mixture of cheese and water that we will tell you later that you must reserve, heat the medium heat until the cheese and the thick sauce.
How to make Dominican-style Drowned Cheese Dumplings (or with Cod)
Dominican style dumplings recipe, you can prepare these dumplings drowned in cheese or with cod.
For the cheese sauce
- 1 1/2 cup diced cheddar
- 2 teaspoon butter
- 2 cups of milk
- 1/2 red bell pepper
- Pinch of pepper
Ingredients for the dumplings
- 2 teaspoon salt
- 5 tablespoons of water at room temperature
- 1 cup of flour
- 4 teaspoons salted butter at room temperature
- 1/2 gallon of two liters of water
To make the cheese sauce we must blend all the ingredients.
Moving on to the dumplings we start by dissolving the salt in the water.
We add 1/2 cup of flour and butter, mix and we will notice that the dough will be very watery, we continue adding the missing flour until the dough is not sticky, then we knead with our hands until we have a shiny dough without lumps.
The dumplings are made in several ways, now we will do it in the traditional way that is the elongated one.
Now we boil the dumplings, we heat water over medium-high heat until it starts to boil, we place the dumplings very carefully in the water to avoid burning with the splashes and do not forget to stir them so that they do not stick.
We continue stirring, when these are cooked they will begin to float, to know when they are ready by cutting one and confirming that there is no raw flour in the middle. We remove it from the water with a spoonful with holes and reserve 1/2 cup of the water (This water is the one we use to make it Drowned in Cheese)