TONGAN FOOD - FAIKAKAI

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons butter, melted

FOR THE DUMPLINGS:
Start some water boiling, about 4-6 cups.

Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

Note: some people put dumplings in foil and bake on 425 degrees for about 30 minutes. Boiling is easier & they are still flaky.

FOR THE SYRUP:
Put 4 cups of sugar in a cast iron skillet and cook on medium high heat until it begins to caramelize. When it is brown, begin adding the coconut oil until you get the consistency you want.