I gave up on making dumplings years ago. Mostly because I stopped buying white flour which produces the crispy and fluffy deliciousness that I grew up enjoying with my Jamaican family. Whole wheat flour doesn’t do it well and in life, sometimes you just have to let go. But recently a shift took place that brought dumplings to mind again.
Urbndervish was assigned to teach evenings this semester and if you’ve been with us a while, you might recall that he only eats one meal a day. It’s no average meal by any means and after all these years, he has stuck with it. So with his work day now starting at 1pm, we’ve shifted our family meal to brunch, as opposed to dinner, and there’s just something about brunch that merits a starchy addition like toast, boiled green bananas, chickpea flour omelets, or my new favorite, Spelt Dumplings.
On a whim one morning, I whipped out some spelt flour and was wholly impressed. Not only were the dumplings crispy on the outside and fluffy on the inside, they also comply with the Electric/Alkaline Food List of Chef Ahki. Spelt does have some gluten, but less than common wheat flour and even better, spelt isn’t genetically modified or likely to be sprayed with pesticides. Another bonus I noticed when using spelt flour was that the dumplings didn’t absorb a lot of oil. Even though I used virgin coconut oil, it was great that I didn’t need to keep replenishing my cast iron skillet.
2 cups of wholemeal spelt flour
1 teaspoon of baking powder
½ teaspoon of Himalayan pink salt
1 cup of ice cold water (yes, the water must be cold because Grandma says so)
Virgin coconut oil
1. Combine dry ingredients
2. Add the ice cold water and form a large sticky ball of dough
3. Add enough coconut oil to a heated skillet for pan frying, not deep frying
4. Form small balls from one heaping tablespoon of dough and flatten before placing in heated oil
5. Pan fry the dumplings until brown on all sides
Let us know how your dumplings turned out and feel free to post a pic on our Facebook page.