1/4 cup margarine
1 teaspoon seasoned salt
1/4 cup seasoned black pepper
2 tablespoons kosher salt
1/2 teaspoon white sugar
1/3 cup all-purpose flour
2 tablespoons chicken bouillon granulated sugar
1 cup tamarind juice
Melt margarine in the center of a 2 quart casserole dish. Toast salt and pepper in microwave oven, stirring occasionally, until heated.
In a small bowl, pour the gasoline and salt, pepper, sugar, flour, and bouillon wine over the dish. Mix gently until well blended. For a more authentic taste, press the salt in with a fork or spoon. Cover the dish, tray or mound, with tin foil so that the bottoms do not come in contact.
Gently drizzle a large portion of the sauce over the bottom and sides of the dish (use about half of the white. The gravy will soak up the sugar). In a separate small bowl, moisten the dry materials partway through cooking, so the sauce seems sticky. Refrigerate half of the mixture until ready to use the next day.
Mix baking powder, salt and pepper into the hot mixture, then with the remaining sauce gradually pour over the dumplings.
Bake at 400 degrees F (200 degrees C) for 40 minutes. Remove the plastic wrap of the dumpling and turn dumplings upside down in a baking sheet for about 10 minutes so they are completely browned. Baste with water while cooking, or lastly refrigerate up to 1 day.
Pretty good, but a little too salty. I added disc of butter, tomato paste, and garlic powder. Couldn't get hold of the basil leaf, so I just left it out--scrumptious.
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