📝 About This Recipe
A quintessential Dominican comfort food, Domplines con Salami features chewy, hand-kneaded flour dumplings bathed in a rich, savory tomato sauce with fried Dominican salami. This dish is a beloved staple in the 'campo' (countryside) and coastal towns alike, offering a satisfying texture and a nostalgic flavor profile that defines Caribbean home cooking. It is a hearty, soulful meal that perfectly balances the simplicity of dough with the bold, spiced punch of traditional island charcuterie.
🥗 Ingredients
For the Domplines (Dumplings)
- 3 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Butter (melted or softened)
- 1 teaspoon Salt
- 1 cup Warm water (added gradually)
- 1/4 cup Whole milk (for extra richness)
For the Salami Guisado (Sauce)
- 1 pound Dominican Salami (Induveca style) (cut into cubes or half-moons)
- 1/2 Red onion (thinly sliced into rings)
- 1 Cubanelle pepper (seeded and chopped)
- 3 Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Chicken bouillon powder (or one small cube)
- 1/2 teaspoon Dried oregano (preferably Dominican oregano)
- 1/4 cup Fresh cilantro (chopped)
- 1 tablespoon Vegetable oil
- 1/2 cup Evaporated milk (for a creamy finish)
- 1 teaspoon Lime juice (to brighten the sauce)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
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2
Pour the melted butter, milk, and half of the warm water into the well. Begin mixing with your hands or a wooden spoon, gradually adding the remaining water until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
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4
Cover the dough with a clean cloth and let it rest for 15 minutes. This relaxes the gluten, making the dumplings tender.
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5
Bring a large pot of salted water to a rolling boil. While waiting, pinch off small pieces of dough (about the size of a golf ball) and flatten them into discs or roll them into cylinders, according to your preference.
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6
Carefully drop the domplines into the boiling water. Stir gently to prevent sticking. Cook for 12-15 minutes; they will float to the top when nearly done, but taste one to ensure the center is fully cooked and chewy.
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7
While the domplines boil, heat the vegetable oil in a large skillet over medium-high heat. Add the salami and fry until the edges are crispy and golden brown.
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8
Add the sliced onions, cubanelle peppers, and garlic to the skillet. Sauté for 3-4 minutes until the vegetables soften.
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9
Stir in the tomato paste and oregano, cooking for 1 minute to 'toast' the paste and deepen its color.
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10
Add about 1 cup of the starchy water from the boiling domplines pot into the skillet, along with the bouillon powder. Stir to create a smooth sauce.
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11
Lower the heat and stir in the evaporated milk. Let the sauce simmer for 2-3 minutes until it thickens slightly.
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12
Using a slotted spoon, transfer the cooked domplines directly from the boiling water into the skillet with the salami sauce.
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13
Toss everything together gently to ensure the dumplings are thoroughly coated. If the sauce is too thick, add a splash more of the pasta water.
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14
Stir in the fresh cilantro and lime juice. Remove from heat immediately.
💡 Chef's Tips
Don't over-knead the dough once it becomes smooth, or the dumplings will become too tough. Always use warm water for the dough as it helps the flour hydrate faster and results in a softer texture. If you can't find Dominican salami, use a firm, garlicky summer sausage or bologna as a substitute. Reserve more cooking water than you think you need; the flour in the dumplings will soak up the sauce as it sits. A pinch of sugar in the tomato sauce can help balance the acidity of the tomato paste.
🍽️ Serving Suggestions
Serve hot in shallow bowls with a side of sliced avocado for a creamy contrast. Pair with a cold glass of Morir Soñando (Dominican orange and milk drink) for a classic experience. Add a few dashes of Dominican-style hot sauce (pique) if you enjoy a spicy kick. Top with an extra sprinkle of fresh cilantro or pickled red onions (cebollas encurtidas) for brightness.