Dominican Domplines🍁
by Magzanilla · 41 things on NewTwos
- Dominican Domplines are a hand-rolled dough - usually shaped almost cylindrical or as pressed squares - boiled in salted water; then cooked in tomato and cheese sauces. Basically a type of pasta, moreso than usual "dumplings".
Most commonly cooked in large amounts for a family - but not always. It is a very homey dish, from Dominican Republic (and of course made by Dominican immigrants too) - but was partly influenced by the British Isles.
There are many variations, but this is inspired by auntie's version.
Domplines in a cheesy tomato, coconut milk sauce - with squares of Dominican salami and finely chopped onion. These use the cylindrical, finger-like dough shape.
Recipe measurement: For 5 servings.
(Image example from goodhealthyrecipe dot com and cookpad dot com. Recipe inspired by what can remember from auntie's cooking)
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- Ingredients:
- For the Dough
- 1 teaspoon or a pinch of salt
- 3/4th to 1 stick butter (depending on how silky you want it)
- 1 egg
- 1 1/4 cup all-purpose wheat flour (or 2 tea cups-ful)
- For the boiling water
- 1 chicken bouillon cube
- 1/2 tablespoon or a "dash" of salt
- For the sauce
- 1 1/2 chicken bouillon cube
- 1 pound weight, dominican salami (or half a medium size package)
- 1 teaspoon or 1 pinch salt
- 1 teaspoon sugar
- 1/2 can evaporated milk
- 1/2 can coconut milk
- 1/2 cup of water
- 1/2 pound cheese (cheddar)
- 1 1/2 medium white onion
- 1/4 cup of tomato paste
- splash of vegetable oil
- 1/2 tablespoon corn flour
- Directions:
- Preheat the oven to 350˚
- [Example direction 2]
- Enjoy!
- Start boiling the water in a pot, with chicken bouillon cube and salt added.
- In a separate bowl or flat surface - Press in the butter into the majority of the flour. Crack the egg and add in the salt, mix into the dough until mostly homogenous and firm.
- Make the dough into finger-sized cylinders, by taking pieces of the dough and rolling them on a flat surface with the ball of your hand. Add a little sprinkle of flour to the surface to make it easier.
- Drop the domplin dough into the boiling water once bubbles start forming at the bottom of the pot. Cook for 5 to 10 minuted (depending on the heat), until visibly cooked. Check readiness by cutting into 1 domplin piece to check for raw dough.
- Take off the pot from the flame, when domplin ready.
- Finely chop the white onion, and cut the Dominican salami into cubed pieces.
- In a separate pot or pan - heat up a splash of vegetable oil.
- In that same pot or pan - in the oil add the tomato paste, chopped white onion, and dominican salami. Sauté it until slightly crispy.
- In a separate container, mix teaspoon cornflour (thickening agent) with the hot water from the domplin pot (less than 1/5th cup), fast. Mix until no lumps or pockets of cornflour are left undissolved. This is cornflour slurry used to thicken the sauce later.
- Add the salt and 1.5 buillon cube into the sautee, and mix. Add the 1/2 can of evaporated milk, the 1/2 can of coconut milk, the cornflour slurry, and 1/5th cup of water from the domplin pot. Mix, then stir attentively every minute or so. Add the pinch of sugar. The sauce should be slightly thicker than a soup.
- With a slotted spoon or metal sieve - take out the domplin and add to the sauce.
- Heat the domplin into the sauce, add the cheese at the end - warm enough to melt the cheese into the sauce, and for the sauce to slightly thicken enough to stick onto the domplin.
- Then serve in a bowl.