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Dumplings for St. Lucian bouyon

July 7, 2010

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Serves 8

2 cups flour

1/2 teaspoon salt

1 cup water

1. In a mixing bowl, combine the flour, salt, and 1/2 cup of the water. Stir well.

2. Add enough of the remaining 1/2 cup water, a little at a time, until the mixture forms a dough.

3. Tear off a 1-inch piece of dough, roll it into a ball, and with the palm of your hand, flatten it into a disk. Continue forming dumplings, varying the size, if you like, by tearing off more or less dough.

4. Add the dumplings to the pot of bouyon with the spinach. Simmer the dumplings for 25 minutes or until they are tender.

Patricia Borns. Adapted from Dale Harris