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    "Home" » Soups

    Guyanese Duff (Steamed Dumplings)

    Published: Jul 28, 2017 · Modified: Apr 29, 2022 by Althea Brown · This post may contain affiliate links · 15 Comments

    Jump to Recipe Print Recipe

    Guyanese duff is a type of steamed dumpling that is very similar to Chinese steamed buns. It is mostly steamed on top of metemgee. Although in many families it is made independent of metemgee and served with salt fish or fish stew. I love duff! My dad makes the most amazing duff and he calls them tigers! I am not quite sure why. Although duff is simple to make, it's also easy to mess it up and end up with heavy, undercooked dumplings instead of soft, fluffy, delicious duff. The best way I can describe them is that they are the steamed version of Guyanese bakes.

    Several Guyanese Duff in a grey and brown bowl with one duff split in half showing a cross section of the duff.

    You will find the following in this post:

    • Tips for perfectly steamed duff
    • Different ways to steam duff
    • How to serve duff
    • How to make gluten free Guyanese Duff
    A bowl of hot duff sitting on a pink and white kitchen towel. With a peak at sautéed salt fish and duff on the top left corner of the image.
    Guyanese Duff (Steamed Dumplings) with Sautéed Saltfish

    Tips for cooking duff perfectly:

    1. Do Not Overwork the dough

    Guyanese Duff can be a little delicate, and sometimes it seems that anything can make them fall (not rise to their true fluffy potential). As much as you may want to knead the dough into a really smooth dough ball, try to resist this. The best duff, has a textured exterior and fluffy inside. Knead your dough for 3 to 5 minutes then let it rest before separating into the individual duff.

    2. Form your dough into all of the duff before adding to the pot

    This step is very important for even cooking of all of the duff. Do not try to shape the dough ball pieces into duff as you drop them into the boiling water or metemgee. Shape all of them, then transfer them to the pot at the same time. The faster you can cover and steam the duff, the better the results.

    Duff dough balls before steaming

    3. Do not open the pot while the duff in steaming

    Changing the temperature and pressure of the pot, can cause your duff to fall, just like a cake falls. My mom warned me never to open the pot once the duff is steaming. Wait until the time is up and you are ready to remove the duff.

    4. Remove the duff immediately from the pot or steamer

    Once the time is up, remove the duff immediately from the pot or steamer and serve or set aside. If you let the duff remain in the pot it will continue to steam and will eventually dry out, crust over or become stiff.

    Hands holding a duff that has been broken in half to reveal the soft and fluffy texture
    Cross-section of a perfectly steamed Guyanese Duff to show the light and airy texture

    Different Ways to steam (cook) Guyanese duff

    Duff is typically steamed on top of ground provision (starchy root vegetables) in metemgee or boil and fry. Since the ground provision provide a base that allows the duff to sit about the soupy liquid, it is perfect for steaming duff. Here are some other ways to steam duff, in case you want duff but are not making anything that requires ground provision:

    Steamed in a shallow pot of water:

    If you are making duff to eat with stew or salt fish, you can steam your duff in a shallow pot or a deep pan with a tight light. Add about 4 cups of water to your pot or pan, bring it to a boil and then add your duff.

    5 Guyanese style duff in an Our Place Always Pan with the wire steamer basket.
    Guyanese duff steaming in water in a pan

    Steamed in a coconut milk broth:

    The most delicious version of duff without metemgee, is duff steamed in a coconut milk broth. Use the ingredients for the coconut milk base for my metemgee recipe, then when it comes up to a roaring boil add your duff. I promise you won't regret this.

    Use a steamer basket:

    If you have an Always Pan this makes duff making easy, whether you have the steamer basket add on or not. I steam my Guyanese duff directly in the pan or in the steamer basket and they are always perfectly cooked. Don't have an Always pan? Use this link to get get your first pan today!

    Steamed Guyanese Dumplings in a wooden our Place steamer basket with a paper liner
    Guyanese Duff in a Steamer Basket

    Steamed then fried:

    I recently discovered that some Guyanese people steam, then fry their duff. At first I thought why wouldn't you just make bakes instead of doing all of this? However after trying it for myself it really is a very different experience. The steamed then fried duff has a very crunchy exterior and soft airy interior. It is perfect for stews!

    How to serve this deliciousness

    Most Guyanese people only serve duff with metemgee or boil and fry ground provisions. However, in my family also serves duff on it own, with a side of sautéed salt fish or fish stew. Dipping pieces of duff in a delicious fish stew gravy is a mouth watering experience.

    Sautéed Salt fish served with duff
    Duff served with sautéed salt fish

    How to make Gluten Free Guyanese Duff

    To make gluten free duff, simply swap out the All Purpose Wheat Flour, for all purpose gluten free flour. There are two all purpose gluten free flours that I have tested with this recipe and both work really well: Caputo gluten free flour and King Arthur's measure for measure gluten free flour. With the Caputo flour the duff looks, feels and tastes exactly like the wheat version. With the King Arthur's flour it is a bit more grainy in texture but the taste is spot on.

    Metemgee, fried fish and gluten free duff in a black bowl on a white and pink napkin on a concrete background

    Printable Recipe Card

    Several Guyanese Duff in a grey and brown bowl with one duff split in half showing a cross section of the duff.

    Guyanese Duff (Steamed Dumplings)

    Althea Brown
    A steamed dumpling that is light and fluffy. It pairs perfectly with soup or hearty stews.
    4.38 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Resting Time 30 mins
    Total Time 1 hr 6 mins
    Course Bread
    Cuisine Guyanese
    Servings 5

    Ingredients
      

    • 2 cups all purpose flour or Gluten Free All Purpose Flour
    • ¼ cup brown sugar
    • 1 teaspoon baking powder
    • 1 tablespoon room temperature butter
    • ¾ cup warm water plus 4 cups of water for cooking.

    Instructions
     

    • Add flour, sugar and baking powder to a mixing bowl, then mix together well
    • Next, rub butter into dry ingredients using your hands
    • Then form a well in the center of the dry ingredients, add water starting with ¾ cup and then a bit more if needed
    • Knead for 3 to 5 minutes, into a soft dough
    • Then cover with a damp paper towel or kitchen towel and let rest for 30 mins
    • When ready to cook separate the dough into 6 even pieces, roll pieces into elongated balls
    • Then add 4 cups of water to a shallow pot or a deep pan with a tight lid and bring to a boil
    • Add the dough balls to the boiling water and cover the pot tight. You may also use a steamer basket for this step if you have one
    • Then reduce heat to medium and steam dough balls for 15 minutes
    • After 15 minutes remove duff from the pot and place in a serving dish. Serve with metemgee, soup or your favorite stews.
    Tried this recipe?Let us know how it was!

    This site contains affiliate links to products. We may receive a commission for purchases made through these links. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.

    « Sweet Guyanese Style Bakes
    Guyanese Metemgee (metem/mettagee) »

    Reader Interactions

    Comments

    1. Carol-Ann says

      February 15, 2020 at 10:24 am

      3 stars
      Love thi receipe, very easy a accurate to follow. My dumplins came out sofT and nice. Thanks.

      Reply
      • Althea Brown says

        February 15, 2020 at 12:20 pm

        So happy you tried it and thanks for sharing.

        Reply
        • Patty P says

          November 01, 2020 at 9:08 am

          5 stars
          Wonderful receipe, and easy to follow, thank you!

          Reply
    2. Savitrie says

      June 29, 2021 at 8:17 am

      I just wonder Upon your blog because I wanted to check online what metemgee recipies are like. this metemgee is epic! When you call the duff Tiger exactly what my dad would call it. Yesterday he told me he feel like eating tiger so I am going to make it . Like your blog Great recipes, exactly what I grew up with.

      Reply
    3. Lehana says

      September 06, 2021 at 3:18 pm

      5 stars
      Happy birthday! Awesome recipes as per usual.

      Reply
    4. LaShaka says

      September 06, 2021 at 3:54 pm

      5 stars
      I found this recipe one day as I was craving metem & tried it. It was perfect! It gave me such good nostalgia and I’ve come back to it so many times, I’ve definitely mastered making it. Thank you!

      Reply
    5. Shamica says

      September 29, 2021 at 10:51 am

      Just curious have you tried steaming in an instant pot? Would love to know how to (length of time, amount of water etc)

      Reply
    6. Patricia says

      August 04, 2022 at 8:25 am

      2 stars
      What a load of old tosh, my mum makes this on less than 5 mins. I don't understand why we have to over complicate everything. I will stick to my mum's traditional recipe.

      Reply
    7. Sophie says

      October 06, 2022 at 9:36 am

      @Patricia This is how she makes them which is fine, if your mum makes them differently that’s fine too. No need whatsoever for you to leave a negative comment and only 2 starts just because your mum makes them in less time.
      Maybe try them? The “over complicated” recipe might actually taste better than your mums recipe.

      Reply
    8. Radha says

      November 21, 2022 at 9:17 pm

      5 stars
      Amazing recipe. Thank you so much for sharing.

      Reply
    9. Chrissy says

      January 14, 2023 at 6:10 pm

      5 stars
      Great recipe! However, what should I do if the dumplings fall? Is there a way to save them? 🤔

      Reply

    Trackbacks

    1. Metemgee (metem) - Metemgee says:
      June 8, 2020 at 1:28 am

      […] you are adding duff to your metemgee, this is a good time to mix the dough for your duff (click here for the […]

      Reply
    2. Chicken Foot Soup - Metemgee says:
      September 19, 2021 at 2:20 am

      […] a pot of bubbling soup! When the broth thickens and some of the veggies melt away, you can add some duff to the soup if you like. Use my duff recipe and create mini duffs (about 2 inch in size) and then […]

      Reply
    3. 2accommodate says:
      January 12, 2022 at 2:49 pm

      1cognizant

      Reply

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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