Dumplings

Method

Mix flour and salt together in a large bowl. Gradually add water whilst mixing with your hands until a stiff dough forms, adding more water if needed. Knead the dough for 5 minutes until smooth and elastic. Divide into 8 equal portions and roll each into a ball, then flatten into oval or round shapes about 1cm thick. Heat oil in a deep frying pan to 180°C and carefully place dumplings in batches, frying for 2-3 minutes per side until golden brown and puffed up. Remove with a slotted spoon and drain on kitchen paper. Serve warm, traditionally with ackee and saltfish or alongside curried dishes.