Jamaican
Dumplings with Mango Filling Recipe
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Jamaican Dumplings with Mango Filling Recipe |
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INGREDIENTS |
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FILLING |
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1 tbsp. Jamaican lemon juice |
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1 tbsp. softened butter |
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½ tsp. Jamaican cinnamon |
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¼ cup sugar |
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3 Jamaican mangos |
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SUGAR SYRUP |
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1½ tbsp. butter |
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¼ tsp. Jamaican cinnamon |
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¾ cup sugar |
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¾ cup water |
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DOUGH |
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½ cup solid shortening |
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½ tsp. baking powder |
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½ tsp. salt |
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¼ cup softened butter |
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2 cups flour |
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5-6 tbsp. ice water |
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PREPARATION |
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1. Peel and slice Jamaican mangos. Measure 3 cups,
then coarsely chop and toss with Jamaican lemon juice. |
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2. Combine sugar with water, butter and Jamaican
cinnamon in a medium saucepan. Bring to a boil, stirring occasionally, then
simmer for 3 minutes. Set aside. |
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3. Combine flour, baking powder and salt. With a
pastry blender, cut in the shortening and butter until mixture resembles
coarse crumbs. Sprinkle with ice water, a little at a time, tossing with a
fork until mixture holds together in a ball. |
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4. On a floured pastry cloth, roll out dough to a
12x10 inch rectangle. Spread with 1 tbsp. softened butter. Sprinkle with ¼
cup sugar and ½ tsp Jamaican cinnamon. |
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5. Drain Jamaican mangos and spread over dough,
leaving a 1 inch border all around. Roll up in a jelly roll fashion. Moisten
the seams with water and pinch to seal. Slice off the ragged ends. Cut
remaining roll into 8 slices, about 1½ inches thick. Place cut side down in
a greased 11x7x2 inch pan. Leave spaces around slices. |
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6. Reheat sugar syrup until hot, then pour over
and around slices. |
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7. Bake in a preheated 400' oven for 40-45
minutes. Baste once or twice with bubbling syrup while baking. Let cool
about 10 minutes before serving. Serve with ice cream or whipped cream. |
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