Authentic Domplines (Puerto Rican Fried Dough)
A simple yet delicious dumpline to eat with a red bean dip
These Puerto Rican Domplines are absolutely delicious! A nice twist on other forms of dumplings, they make a perfect accompaniment to any saucy dish.
- 4 cups flour
- 1 tsp baking powder
- 2 tbsp melted butter
- 1 cup room temperature water
- 1/2 tsp salt
Level of difficulty Average
Cost Average budget
Mix together flour and baking powder.
Mix together butter, salt, and water. Slowly add to the flour while mixing with a wooden spoon until it forms a doughy consistency.
Knead the dough on a floured surface with clean hands.
Fill a cast iron skillet halfway with vegetable oil (usually about an inch). Heat until oil is very hot.
Tear off small balls of the dough, then press them into your palm until they are mini round patties. Drop them into the skillet and fry until golden.
Repeat until all the dough has been cooked. Remove and drain on paper towels or a rack.
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Chef Tips and Tricks
These Spanish empanadas are little hot pockets of delicious!
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!