Fried Dumplins And Greens - dumplings

Method

• for dumplings
• Mix dry stuff then add enough water to make a nice
• soft dough. I mix it by hand right in the bowl. Form
• a long tube with dough and break pieces off about the
• size of a biscuit. Form into little round pieces (see
• picture).
• Fry in med. olive oil. Fry them SLOW so cornmeal has
• enough time to "soak". Turn when LIGHT brown, then
• turn again to brown sides, keep turning until they are
• light brown all over. They take a long time to be
• perfect. So don't rush and fry them too fast.
• for greens
• Do this while the dumplins are cooking.
• In large sauce pan put enough olive oil to cover the
• bottom. Heat on med. heat add:
• 1 small onion
• 2-3 garlic cloves
• 1 small tomato, slices very thin
• sweet pepper (as much as you like)
• saute for 2-3 minutes
• Turn off heat and add
• shredded cabbage, calalloo, spinach, collard greens,
• mustard greens or any other you like. You can just
• use one or mix them. Remember as it cooks it shrinks.
• I like to add a shredded carrot on top. Cover, let
• steam in own juice for a couple minutes then add a
• slice of habenero pepper and stir to mix everything
• together, I use the scotch bonnet pepper sauce that I
• make in Jamaica. Remember only make it as hot as you
• like. We made this one (pictures) so hot it burned my
• mouth BAD.
• Sometimes I put some peanut butter in the greens at
• the end and stir it around. Love to slather peanut
• butter on the dumplins then pile on the vegys.