Couldn't fry dumpling that great until I tried your recipe. Only issue (which isn't really an issue, but for appearance factors only) is that they tend to "buss open" a bit. Idk if its too much baking powder or what?
The parts that open up are those parts that weren't pressed or pinched tightly enough. We have to make sure those parts are kinda sealed and pressed into the dumpling properly 😁
I just made this omg✨🎉🎉🎉 didn't have salt fish used chunk tuna instead bit gosh. Only thing next time I'll adjust the salt as our glow spread margarine is salty already. ❤ Thank you 🇧🇧🇧🇧🇧🇧
Love me some Ackee & Codfish... but I always buy it at a restaurant... 😏 2 questions for you Jerene... 1) what's the longest you could let your dough rest ? Could you prepare it in advance and refrigerate it overnight ? Also, no fresh ackee by me... if I'm using canned, do I use the whole can (about 15oz.or 3 cups) for this recipe or less ? I really wanna try to make it for myself !
Dough resting: 1 1/2 - 2 hrs is very good. If refrigerating the dough overnight, you'd have to remove it and sit at room temp. a bit to soften up Canned ackee: Just use the whole can if you like. The ratio of saltfish to ackee depends on whether you like alot of ackee or more saltfish 😁
The best Jamaican dumplings I’ve seen
Jerene’s this is some good food right here,Nicely Done everything looks delicious😍
Thanks Jody
Jerene, now I'm gonna have to hunt down ackee. Breakfast tun up!
😄 Thank yuh! Hope yuh find it
cool
Delicious look at those juicy dumpling yummy
Mouth watering
Thanks Troy!
Look very delicious 🤤😋
Hi Jerene this is one of my favorite. Thanks for sharing
💯🌄
That looks tasty
looks sooo good
Love it
Thank you Jackie😁
Can you please make some old wheat fried dumplings please.
Couldn't fry dumpling that great until I tried your recipe. Only issue (which isn't really an issue, but for appearance factors only) is that they tend to "buss open" a bit. Idk if its too much baking powder or what?
The parts that open up are those parts that weren't pressed or pinched tightly enough. We have to make sure those parts are kinda sealed and pressed into the dumpling properly 😁
@@JerenesEats thank you 🙏
Yup press it tighter ❤
I just made this omg✨🎉🎉🎉 didn't have salt fish used chunk tuna instead bit gosh. Only thing next time I'll adjust the salt as our glow spread margarine is salty already. ❤ Thank you 🇧🇧🇧🇧🇧🇧
Love me some Ackee & Codfish... but I always buy it at a restaurant... 😏
2 questions for you Jerene... 1) what's the longest you could let your dough rest ? Could you prepare it in advance and refrigerate it overnight ? Also, no fresh ackee by me... if I'm using canned, do I use the whole can (about 15oz.or 3 cups) for this recipe or less ? I really wanna try to make it for myself !
Dough resting: 1 1/2 - 2 hrs is very good. If refrigerating the dough overnight, you'd have to remove it and sit at room temp. a bit to soften up
Canned ackee: Just use the whole can if you like. The ratio of saltfish to ackee depends on whether you like alot of ackee or more saltfish 😁
@@JerenesEatsthank you ! I will certainly let you know how it comes out when I make it
😍😍😍😍😍😍😍
Looks very nice. I substitute the ackee with cho- cho because i am allergic to ackee. Too bad for me though. 😃
If you like pumpkin that's a nice substitute too with a little curry. 🤤
🫡👩🏾🍳