Dombré - Test 2

1 - What are these French Caribean pasta/dumpling bites like? Can I make them work in my recipes? I have halved a recipe I found for them in another recipe for pig tail stew.
Now that I've eaten it, and that Ben commented on how they seemed undercooked, I realized I did little recipe comparison. When I went back to look, I saw that some recommend cooking the balls separately is salted water for 45 minutes, while others recommend adding them to the soup/stew and simmering for 1 hour.

2 - It worked fine once cooked for an hour in the stew I made. That was the missing bit. It takes a while to make them, but I was talking to my mom and kept my hands busy making the little balls.

3 - Work like a charm! The trick is to just take small pinches of the stuff - the balls swell as they cook so big pinches means it takes longer to cook and the large balls aren't as elegant.

1 3/4 cups of flour
1/2 cup water
1/2 tsp salt
2 tsps of oil

1. In a large bowl, place the flour and create a well in the middle.
2. Hold back a couple of Tbsps of water, but add the rest along with the oil and salt.
3. Work with your hands to create a ball that isn't tacky; if it's too dry, add the remaining water and, if it ends up being too tacky, add flour to achieve the correct texture.
4. Sprinkle some flour in a plate. Roll the dough into small balls by taking small pinches of the stuff to roll and pop onto the plate (the flour prevents the balls from sticking to each other or the plate. Set aside until it's time to add them to the stew.
5. The dombré need about an hour of simmering to cook through, so adjust the recipe you're using them in to reflect that - if all the other ingredients require less time to cook, boil the dombré first.