Tuesday, 5 July 2016

New Small Chop Alert!! Deep Fried Gizdodo Dumplings

Hallo ma lovelies!! Hope everyone is having a great July so far. My life as been pretty hectic due to a new project at work but thankfully my schedule is slowly stabilizing.
My lil sis' birthday was on June 28th, she's staying with us while doing her corps service (NYSC) so hubby and I spoiled her a bit. She's like our adopted daughter afterall. 
She's made me get more into making small chops, pastries and experimenting while she's been with us because she learnt how to make them after university and of course i love eating *wide grin* and we all know small chops (puff puff, samosa, spring roll) are za best!
She wanted me to make gizdodo (Gizzard + Dodo in fried sauce) as part of the birthday menu and although i had a super busy week, I indulged her and made it. 
Okay enough of my story and back to how this 'chop' was inspired by Afrolems & the recipe..
You all know by now that i am a plantain lover and while surfing the web for new plantain recipes i stumbled on Afrolems dodo gizzard dumplings recipe (Check out their other plantain recipes). I was very interested in trying it out and having made a fresh batch of gizdodo this was the perfect opportunity. 
I discussed it with my sis and we were gingered to experiment, she was to make the dough for the dumplings as the expert but we did not read the recipe properly nor follow the instructions to make the dough and we somehow also missed the point that the dumplings were to be steamed!! (Mistakes and Omissions don't always result in a disaster afterall. yayy!!)
My sis made the dough and showed me how to roll it and put the fillings, na so we do the 1st batch of dumplings, they were on the big side but we just went with the flow. I had the water already boiling on the cooker and once i felt it was hot enough, i put the dumplings in a sieve and dunked it in the boiling water. After about 10 mins it did not look transparent and glossy like Afrolems recipe pics, we assumed it was because we made the flour mix in a different way or we 'cos did not roll the flour thin enough. 
Boiled Gizdodo Dumpling
We tasted it and though it tasted ok, it had a floury chewy taste/texture. We discussed on how to salvage the dumplings and decided to drain and deep fry the boiled dumplings and voila!! Crunchy yummy new small chop is born!! 
Batch 1
We made another batch of smaller gizdodo dumplings (4 pieces), the dough was rolled thinner this time as we hoped for a better result, similar to Afrolems. We boiled 2 pieces and deep fried the other 2 pieces. The fried option was still the winner, our boiled version tasted better with the dough rolled thinner but not as good as the fried one. 
We will still give it one more attempt, following Afrolems instruction to the letter, fingers crossed it'll come out looking like hers and taste real good.
After all my long tori, below is the recipe for the yummy deep fried version, i'll also be back to let you know how the fried version of the Afrolems recipe turns out. Enjoy!

Recipe for Deep Fried Gizdodo Dumplings 

  • Ready Made Gizdodo (I use DooneysKitchen Recipe)
  • Flour (1 cups)
  • Oil (1 tablespoons)
  • Sugar ( 1/4 cup)
  • Water
Prep your ready-made gizdodo, it should be at room temperature
In a bowl mix the flour and sugar together thoroughly then add the oil and mix together until the flour looks like bread crumbs. Add a little water and mix into the dough, keep adding the water until you get a soft dough. 
Knead the dough thoroughly then put in a bowl, cover with a napkin and leave it to rest for about 15 mins in the fridge. 
Take a little portion of the dough, knead on a floured surface (i used oil on the surface as i had run out of flour) and roll out thinly and cut with a round object,
Cut rolled dough with a circular object
Put a little portion of the gizdodo in the centre of the cut dough and bring the edges together pinching them with the ball of ur fingers to close it. 
Add filling to center  (we overdid d filling)
Pinch to close
Option 1-Put your prepped raw dumplings in an iron sieve with handles 
Raw Dumplings
Boiled Dumplings
and place the seive with the raw dumplings in hot water boil in, drain the boiled dumplings and then Deep Fry till golden brown
Option 2- Deep fry your prepped raw dumplings till golden brown
Both fried options came out crunchy and yummyyyy!
Batch 2 (unsliced) Boiled & Fried
Batch 2 (sliced) Boiled & Fried
You can Google or check YouTube for different cool/stylish ways to wrap your dumplings. You can also choose to bake, steam, boil,etc. your dumplings.
Big Shourrout to my sis for doing most of the work on this recipe dough-wise and hubby for being our willing taster. I lurrr u both.
Our next experiments are the Pinwheel samosa/springroll with regular Nigerian samosa filling and Steamed samosa/springroll, we'll let you know how it turns out. 
Barka da Sallah in advance to all my muslim readers. I hope everyone enjoys the upcoming hols and get to chill, rest, eat, etc. as i plan to and  also hope you will try out this recipe and enjoy it. IMO its a great new addition, that will become a fast fave, to the small chops range and hope to see it being sold or at served at weddings real soon. Stay Curious & Experiment.

Please Share it! :)


  1. Gizdodo dumplings? Very clever! Im a fan of the Gizdodo so I'm sure id love this one!

    1. #associationofgizdodolovers! please lemme know ur verdict once u'v tried it out. XooX


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