Guyanese Duff (Steamed Dumplings)

Overhead view of five Guyanese duff in a wooden bowl of coconut milk broth with cassava, thyme, scallions, and a wiri wiri pepper, one duff torn open to show its soft, fluffy inside.

Guyanese Duff (Steamed Dumplings)

Guyanese duff are light, fluffy steamed dumplings that make for the perfect side to soups, stews, and saucy entrees. Learn how to make Guyanese duff with helpful tips, multiple methods, and a gluten-free alternative.

Course Bread, Side Dish

Cuisine Guyanese

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Prep Time 15

Cook Time 15

Resting Time 15

Total Time 45

Servings Duffs

Calories 267kcal

Author Althea Brown

Equipment

Mixing Bowl
Wide, shallow pan or pot with a tight-fitting lid
Steamer Basket and liner (optional)
Bench scraper (optional)

Ingredients

2 1/4 cups all purpose flour (Plus more for dusting, use Gluten Free All Purpose Flour for gluten free option)
1/4 cup brown sugar
1 tsp baking powder
1 tbsp butter (room temperature)
3/4 cup warm water (plus 2 cups for steaming)

Instructions

Add the flour, sugar and baking powder to a mixing bowl, then mix together well. Then rub the butter into the dry ingredients using a fork or your finger tips.In a large bowl, mix the flour, brown sugar, and baking powder. Rub in the butter with a fork or your fingertips until evenly mixed.
Make a well in the center, add the warm water, and knead lightly, just until the dough comes together. Cover and rest for 15 minutes.
Divide the dough into 5 pieces. With lightly floured hands, roll each into a ball, then roll between your palms, tapering the ends, into an elongated oval. Handle gently.
Bring 2 cups of water to a boil in a shallow pan or pot.
Add the duff, cover tightly, and steam on high for 3 minutes. Reduce the heat to medium and steam for 10 to 12 minutes more, until puffed and springy. Don’t lift the lid.
Remove the duff right away and serve with metemgee, soup, or stew.

Notes

For craggy tops: handle the dough as little as possible and don’t rest it longer than 30 minutes. Overworked or over-rested dough makes smooth duff.
Steamer basket option: line a basket with parchment or a steamer liner and set it over about 4 cups of boiling water in a deeper pot, keeping the water below the basket.
For soup: roll tablespoon-size dumplings, drop them on top of simmering soup, cover, and steam for 10 minutes.
Gluten-free: use a 1:1 gluten-free all-purpose flour.
Storage: refrigerate cooled duff in an airtight container for up to 4 days. Reheat wrapped in a damp paper towel, or re-steam for a few minutes.

Nutrition