It has been a year since I moved to Jamaica and assimilating has not been a problem because most of the food/ environment and warmth of the people remind me of home. With that said, there are things that are completely different and make me marvel and wonder at how different and unique we all are. For example, I have had to stock my kitchen with loads of thyme, white onions and scotch bonnet, things I would not have done if I were in Uganda. This also means that I have had to change and adapt my meals to the produce that is readily available. One of the few dishes that we really enjoy making, aside from patties, are dumplings. Dumplings are basically flour, salt, oil and water kneaded and either boiled or fried. When fried they have the resemblance and taste of bofrot or puff puff and/ or mandazi. We love them boiled. They are a life saver especially when you need a quick meal to get you through the day. I like making dumpling soup where I boil the dumplings with vegetables, some vegetable stock and a few spices. And just like that, a meal is ready!
Coupled with the love for pressure cooker beef (any pressure cooker lovers out there?), I boiled these dumplings in the aromatic broth to create this rich and satisfying soup. It is soo satisfying I tell you and requires a minimal effort. In a way it reminds me of Katogo. Where you make a large pan of either cassava, matooke, irish potatoes or any tubers you have available with groundnut paste, beans or beef. The feeling of just waiting for that aromatic soup to get ready and then finally sipping the broth is incomparable! We like to make a generous amount and then eat it as a family. The speed at which it disappears is amazing which is why I had to take picture before the soup was devoured. Keep in mind that there are many ways to make dumplings and everyone has their own trusted recipe. The one I am sharing with you will help you achieve chewy soft dumplings every time you make them.
What you will need:
Beef, well cleaned
Scallions/ Green onions, chopped
Thyme/ coriander/ rosemary
Seasoning cube/ a drop of soy sauce
1 Scotch bonnet Pepper/ Chili (optional)
Black pepper, ground
2 C. Wheat Flour
2 Tbsp. Oil
1/2 Tsp. Salt
1 Tbsp. Sugar
1 C. Water
- I rarely use measurements when making dumplings. Just use your judgment to see how much you need to make.
- A ratio of 1 cup to 1 tablespoon of oil is what I use whenever I am making the dumplings.
- I used thyme. You can use whatever herbs you have available
- You don’t need to add oil to your beef broth. The natural fats in the beef will render the oil which will add more flavor to the beef
- It’s best to use meat mixed with bones so that the flavor is enriched. Also they are great for sucking later ha!
- I added a scotch bonnet pepper to the beef broth. If you don’t fancy spicy hot food, you can omit it and the chili.
- For tender meat that falls off the bone, pressure cook it for about an hour.
- Place all ingredients in a pressure cooker. Add water enough to cover the meat. It will be the broth/soup. Cover cooker and cook the beef on medium heat for about an hour or less depending on how tender you want your meat.
- While the beef is cooking make the dumplings. In clean bowl add flour, salt, sugar and oil. Mix well. Next gradually add the water as you mix to create a firm dough. Knead the dough for about 2 minutes or until smooth. Using your hands, create small palm sized disks with the dough.
- Check if the beef has been cooked to your liking by removing it from fire and unlocking the pressure cooker. Once cooked, put the beef broth/ soup back on fire and bring it to a boil. Add your flour dumplings into the beef broth and let them cook until they float on top of the soup. Your meal is ready.
- Serve with fresh scallions, roasted groundnuts ( true AKIU fashion!), shredded carrot or fermented cabbage.
Do you eat dumplings as well?
Tag #AkitchenInUg to share your creations.