Chewy dumplings made from flour and coconut milk, boiled until tender. A comforting Fijian staple served with soups and stews.
Instructions
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1
Combine flour, salt, and baking powder in a bowl.
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2
Add coconut milk and water gradually, mixing to form a soft dough.
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3
Knead briefly until smooth, about two minutes.
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4
Pinch off small pieces and roll into oval dumplings.
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5
Drop dumplings into boiling soup, stew, or salted water.
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6
Cook for ten to twelve minutes until dumplings float and are cooked through.
Did You Know?
Topoi dumplings swell to nearly double their size when cooked, soaking up the flavors of whatever broth they are cooked in.
The Story Behind Topoi
Topoi are simple flour-and-coconut dumplings that serve as a starchy accompaniment in Fijian cooking. They are typically dropped into soups, fish stews, or boiled in water and served alongside curries. The addition of coconut milk gives them a subtle richness that plain flour dumplings lack.
On the Calendar: Topoi are everyday home cooking, a quick and filling addition to soups and stews when rice or root vegetables are not available.
Then & Now: Originally made with just flour and water, the coconut milk addition has become standard. Some modern versions include grated cheese or herbs.
Legacy: Topoi demonstrate the practical ingenuity of Fijian home cooks who can create a satisfying starchy accompaniment from the simplest pantry ingredients.
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