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1
Put half pot of water to boil and then add saltfish.
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2
Cook according to package time.
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3
Drain and strip into fine pieces when cool.
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4
Put a pot of water to boil for the dumplings.
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5
Combine all ingredients to make dumpling in a bowl.
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6
Mix well and then gradually add water.
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7
Kneading until you form a dough.
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8
Chop up all vegetables with exception of carrots.
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9
Grate carrots and add to vegetable bowls.
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10
Lightly flour hands and pinch a handful of flour.
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11
Rolling it first into a ball and then roll to elongate dough.
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12
This is done by rubbing hands together (as if warming hands) with dough in the middle.
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13
The length and thickness depends on the size you may like.
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14
I made it medium size.
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15
Cut elongated dough into small portions and add to pot of boiling water.
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16
Repeat till dough has been made to dumplings.
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17
Dumplings are finished when it floats to the top.
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18
Leave for a minute and then drain water and set dumplings aside.
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19
Heat a large pot on medium and add conola oil to it.
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20
Add onions, pimento and garlic to pot and saute.
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21
Next add saltfish and stir occassionally, for 3-4 minutes.
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22
Add vegetables and stir.
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23
Ensuring a good mix.
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24
Allow it to cook for 8-15 minutes.
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25
Then remove from heat.
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26
I choose to add my dumplings at this point.
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27
Putting in half, mixing it thoroughly then added the remaining half.
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28
However you don't have to add dumplings and mix with the saltfish.
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29
Rather they can be added separately to the plate for a more conventional look.
