”Domplines” are like Puerto Rican arepas. But better. A typical recipe from the Southern part of Puerto Rico, “DOMPLINES CON HABICHUELAS” are insanely delicious and super easy to make.
There is no better lazy weekend treat!
I grew up in the North of Puerto Rico, specifically in San Juan. So, I wasn’t privy to a lot of the foods typical of the South. That’s until, almost 13 years ago, I met (and eventually married) a Southerner. And, not just a Southerner, but one from deep in the heart of the country, which is an entirely different ball game! It’s amazing how diverse this 100 mile x 35 mile chunk of land can be!
Today, we share a country home in the rural area of the Southern town of Coamo, aside from our apartment in San Juan. I’m lucky to be able to live in these two different worlds. Each with its own charm. These “domplines” happen to be one of the many charms of the South.
There are many recipes out there. Most of them are loaded with butter. Some even add sugar. But, since these have to be deep fried (trust me on this, there is no other good way to make these!), I wanted to keep the ingredients as low in fat as possible.
P.S., I want to thank my husband, Raúl, for an amazing 12+ years filled with incredible adventures and wonderful experiences, domplines included!
Let’s get to cooking!
PUERTO RICAN “DOMPLINES”
WHAT YOU'LL NEED:
1 1/2 Cups wheat flower
1 tsp baking powder
1 Tbsp oil
1/2 Cup warm water
1 tsp homemade adobo (recipe below)
1/2 tsp paprika
2 Cups oil for frying
HOW TO MAKE IT:
Mix all dry ingredients first. Then, add the tablespoon of oil and mix again.
Start incorporating the water little by little (you may not use all of it).
Knead the dough with your hands while incorporating the water until you reach a bread dough-like consistency.
Once smooth and it doesn’t stick, take about a tablespoon of the dough and roll into a ball with your hands. Then, press the ball to form a disc and use a rolling pin or your hands to stretch out until it’s about 1/16th of an inch and uniform in thickness.
Heat the oil in a medium frying pan and place the flattened dough in the oil for frying. Do not overcrowd.
Using a spoon, take some of the hot oil and pour over the top of the dough while frying. This will allow it to puff up. You’re looking to have an air pocket inside the dough.
Once golden on both sides, place on a paper towel-lined plate to absorb the excess oil.
Serve with stewed beans. Best way to eat them is to open the domplines on one side and fill with the beans.
Enjoy!
Homemade “Adobo”
(makes about 6 Tablespoons)
Mix together the following ingredient:
3 Tbsp Garlic powder
2 1/2 Tbsp salt
1 tsp black pepper
1 tsp Oregano
1/2 tsp ground turmeric
Store in a sealed container to use in your favorite recipes.
