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Domplines [Recipe + Video] Dominican-Style Dumplings
Dominican domplines (dumplings) are a pasta-like boiled dough cooked in tomato sauce or cheese-based sauces. Very easy and fun to make.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 440 kcal
Course:
Lunch , Dinner
Cuisine:
Caribbean , Dominican
Ingredients
- 1½ teaspoon salt
- 6 tablespoon salted butter room-temperature
- 1 cup all-purpose flour (plus ¼ cup to use as needed)
To boil the domplines
- 1 tablespoon salt
For the cheddar sauce
- 1 cup sharp cheddar cut into cubes
- ½ red bell pepper diced
- 1½ cup milk (whole or skim)
- 1 teaspoon salt or more, to taste
- ½ teaspoon pepper (freshly-cracked, or ground) or more, to taste
To garnish
- 1 tablespoon minced parsley (optional)
Instructions
1. Mixin dough
- In a large bowl, dissolve the salt in 6 tablespoons of water at room temperature Add in 1 cup of flour and butter. Mix in with a spatula, the dough may be shaggy, so add extra flour by the tablespoon as needed to be able to knead itKnead until the dough is smooth and elastic.
Cup of Yum
2. How to make domplines
- There are several traditional shapes for dumplings. To make the finger-like domplines, cut small pieces of the dough and roll them (about 3" [7.5 cm] in length and ½" [1.3 cm] in diameter). Set them aside. To make the flattened domplines make them into balls and flatten them.Size and shape are a matter of choice.
3. How to boil domplines
- Heat 1½ qt [1.5 liter] of water with the salt over medium-high heat. Once it breaks the boil. lower the dumplings carefully into the water one by one so they don't stick.Once they start to float, cook for 5 minutes, stirring often to prevent them from sticking (taste for doneness by splitting one and checking there's no raw flour in the middle).Remove from the water with a slotted spoon. Serve per suggestions above the recipe, or with the sauce below.
4. How to make the cheese sauce
- Blend all the ingredients (cheese, bell pepper, milk, salt, pepper) in the food processor or blender.Heat over medium-low heat in a saucepan, stirring until all the cheese has melted. Add the domplines and stir. If the sauce is a bit too thick, add some of the water the domplines boiled in. If it is too thin, just reduce to your desired consistency (it'll thicken when you remove it from the heat).Remove from the heat, and sprinkle with parsley before serving.
Notes
- Just so you know, while the portions might seem small, this is because I measure it as a side dish. If you want to have it as the main dish, you should double the size.
Nutrition Information
Serving
0g
Calories
440kcal
(22%)
Carbohydrates
30g
(10%)
Protein
14g
(28%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
3564mg
(149%)
Potassium
228mg
(7%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1507IU
(30%)
Vitamin C
20mg
(22%)
Calcium
322mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 440
% Daily Value*
| Serving | 0g | |
| Calories | 440kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 3564mg | 149% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1507IU | 30% |
| Vitamin C | 20mg | 22% |
| Calcium | 322mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.