Dumpling and Saltfish Buljoi

Dumplings

Ingredients;-

5 cups of All Purpose Flour

1 ½ cups water

1 tbsp baking soda (optional)

¼ cup fresh parsley and basil mixed finely chopped

2 tbsp salt for boiling

1tbsp grated nutmeg

1 tbsp sugar

½ tbsp salt

Method:- 

1.       Add all dry ingredients in a bowl (except for the 2tbsp of salt for boiling)

2.       Make a well in the middle of the flour and add the water. Mix until it turns into a firm dough.

3.       Place a boiling pot with water on the fire and allow the water to reach boiling point.

4.       Divide the dough into two and make log rolls.

5.       Divide the roll into eights

6.       Shape the dough in your hands to make dumplings (you can put the dough between the palms of your hand and roll it in a rubbing motion. Then press the middle of the dough if you like. Or you can flatten the dough. It all depends on your preference. ) 

7.       Add the remaining salt and the dumplings to the already boiling water

8.       Remember, when the dumplings are ready, it will float to the surface.

2.       Drain and set aside

Saltfish Buljoi

Ingredients;-

1         Chadon beni (culantro)  cut into pieces

  2lb Saltfish

3 lrg tomatoes diced

4 tbsp vegetable oil

3 cloves garlic finely chopped

1 small onion

1 large sweet pepper diced

Instructions:-

1. 1.       In order to get rid of the excess salt boil the Saltfish in a large pot of water for 15 mins – ½ hr.

2.  Drain water and full pot with tap water in order to help the fish cool

3.  Drain fish after 5 mins and flake

4.  Put flakes in a bowl

5. Heat a large skillet, sauté oil, onions, garlic, Chadon beni, peppers for approx 1 min.

6. Add the sauté oil along with the herbs and vegetable on the flaked Saltfish and stir.

N.B:-Boneless Saltfish is a bit expensive; however it can cut preparation time nearly by a half, especially when it comes to deboning of the fish. But if you’re looking for quantity and you’re willing to go through the deboning process, then I say bravo to you!