History and Culture
They are little balls of flour, boiled or fried, filled with vegetables, ground meat, cheese, or other ingredients to taste. They arrived in the Dominican Republic with Cocolo immigrants, mostly from the Lesser Antilles, who were brought as sugarcane laborers and settled mainly in San Pedro de Macoris, contributing significantly to Dominican culture and gastronomy.
Of Tibetan origin, many countries have their own versions of what are known as British dumplings. In several Caribbean islands, such as Puerto Rico, Jamaica, and other British colonies, domplines are often fried and prepared in different ways with a variety of ingredients.
In the Dominican version, domplines are made with wheat flour and boiled. They are almost always served “smothered” in sauce, accompanied by stewed salami, stewed chicken, codfish, or sardines in spicy tomato sauce. Because of their flavor and tradition, they are part of Cocolo gastronomy and Dominican cuisine in general.
Sardines in tomato sauce
425 g
Coconut milk
360 ml
Pepper
¼ tsp.
Tomato paste
56 g
Bungalu tomato
227 g
Cubanelle chili
1 unit
Water
1 Liter.
Ground oregano
½ tsp.
Cilantro
½ bunch.
Red onion
200 g
Evaporated milk
360 ml
Can be substituted with cream.
Vegetable oil
15 ml
Wheat flour
454 g
Salt
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Butter
56 g
Egg
1 unit.
Ingredients
Recipe and Preparation
PREPARATION
Gather all the necessary ingredients and utensils.
Dice the onion into brunoisette. Finely chop the cilantro.
Peel and dice the tomatoes into concasse.
DOUGH PREPARATION
Melt the butter and mix it with the flour.
Add the oil, the egg, the salt, and 30 ml of water.
Knead until you get a soft, workable dough.
Cover with a clean cloth and let it rest for 30 minutes.
Shape the dumplings (domplines) to the desired size: you can leave them as small balls, flatten them, or shape them however you prefer.
SAUCE PREPARATION
Heat a heavy-bottom pot with the oil.
Saute the onion and garlic until lightly golden.
Add the tomato paste and cook for a few minutes.
Add the sardines with their sauce, the tomatoes, the aji cubanela, the cilantro, and the oregano.
Cook over medium heat until the sauce thickens slightly.
COOK THE DOMPLINES
Bring plenty of water to a boil in a large pot with a pinch of salt.
Optional: add a garlic clove or some aromatic herb to perfume the water.
Once the water boils, add the domplines. Cook for 15 to 20 minutes, depending on size.
They are ready when they start floating.
Keep them in the hot water until you are ready to combine them with the sauce.
MIX THE DOMPLINES WITH THE SAUCE
Add the domplines to the sauce.
Lower the heat and simmer for about 5 more minutes so they absorb flavor.
Taste and adjust salt if needed.
Where to eat this dish
AVOCADO Restaurant
Category
Lemon Time
Category
Pasteles La Abuela
Category
Pasteles La Abuela
Category
No establishments to show at the moment.
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