Hi Everyone, last month, I received an email from my editor at Stabroek News, in which she relayed the contents of a letter sent to the newspaper. I share that letter with you today and dedicate this edition of the column to the writer of the letter.
Dear Editor,
I buy the Stabroek everyday and on Sundays. I enjoy the recipes that Cynthia Nelson puts in your paper.
My problem is making those nice fluffy dumplings like what our older folks made. I can’t seem to get it right and my husband likes it, so I don’t know if I put too much of baking powder or what.
I would be grateful if she could put the way how to make it in your papers.
Thank you so much.
In 2008, I wrote discussing the two major kinds of dumplings we have – the ones that we put in soups and the duff version which is steamed and eaten with dry food, fried salt fish, callaloo, etc. Like most things that we eat, we each have our preferences. My best bud Sue likes her dumplings hard and chewy, my mom likes hers,
