35 minutes cooking time

Ingredients

• 2 cups of self raising flour
• 3 over ripe bananas
• ¾ cup oil
• ½ tbsp salt
• ½ tsp baking soda
• Some water. I only used about 50ml but please refer to method, (Step. 3)

Step 1) Blend up 3 over ripe bananas

Step 2) Fill a bowl with 2 cups of self-raising flower, ½ tbsp of salt,½ tsp of baking soda and mix well

Step 3) Pour in the blended bananas and mix in with your hands.

• Form the dough into a ball by adding little amounts of water at a time. This way you don’t have to add in more flour to compensate for overly-watery dough.
• In other words, only add a drop of water when you need to soften the dough to form the ball.

Step 4) Kneed the dough ball well, next grab a small pot and set it to the lowest heat then fill it with your ¾ cup of oil.

Step 5) As the oil heats up, rip apart small pieces of dough and turn them into mini-dough balls aka dumplings.

Step 6) Now submerge them in the oil and leave them to fry for 7-10 minutes on each side.

• The dumplings will turn quite dark but this is due to the bananas. As you can see from the video the dumplings are still very soft and plump!
• Occasionally, I close the lid when cooking the dumplings to trap the heat in and allow them to cook a bit faster. You don’t have to do the same, but if you do when you hear sizzling, crack that pot open and attend to your dumplings.
• It can be difficult to tell if they’re fully cooked, especially since banana dumplings can get pretty dark, to test, simply cut one open and see. The final step also ensures they cook thoroughly so stick with it.

Step 7) When your dumplings finish frying but them in a large bowl and put a lid on top of them.

• This allows them to steam cook without the fire, and also aids in producing that super soft and squishy dumpling texture I love.