Menores are an old recipe in Dominican Republic for fried dough dumplings, but they’ve recently gone viral as the most popular Dominican street food right now. They’re super easy to make and usually served with fried salami or longaniza.
How to shape menores
To shape menores, pinch off a little dough, roll it into a ball, and flatten it out with a rolling pin. Don’t forget to poke a hole in the center, that’s the signature look for menores! The hole isn’t just for show; it helps them fry up nice and crispy. Repeat with the rest of the dough, keeping them about the same size for even cooking.
Squeeze lime juice or wasakaka sauce
For an extra burst of flavor, squeeze some fresh lime juice over your menores right before serving. The tanginess really brightens up the flavors and brings everything to life, just like chicharrón de pollo. You can also drizzle them with wasakaka sauce, which adds a fresh, garlicky kick.
Serve with salami and longaniza
Serve your menores with some crispy salami and longaniza for the perfect Dominican combo. The savory meats and crunchy dumplings are a really popular street food in DR right now!
Menores (Dominican Fried Dumplings)
Ingredients
- 2 cups flour sifted
- 2 tbsp sugar
- 2 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp adobo
- 2 tbsp softened butter
- 2 tbsp olive oil
- 3/4 cups water
- Frying oil
Instructions
- In a large bowl, combine the flour, sugar, baking powder, garlic powder, sea salt, Adobo, and sazón. Add the butter and oil, then use your hands to mix everything together until well combined.
- Gradually add water to the mixture and continue combining with your hands until a dough forms. Knead the dough for about 2 minutes, adding 1 tablespoon of flour if needed, until it becomes soft and smooth. Let the dough rest for 15 minutes.
- Pinch off 1 teaspoon of dough, flatten it with a rolling pin, and make a small hole in the center. Repeat with the remaining dough.
- Heat frying oil in a pot over low to medium heat and fry the dough pieces until golden brown, about 1-2 minutes. Remove and drain on a paper towel lined plate.
- Serve with salami or longaniza and slices of limón. Buen provecho!
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