Dumplings

The Dumpling is the side that makes the extremely popular Crab and Dumplings. They can be boiled, fried, or baked in a casserole.

However, in addition to having dumplings with curry, Trinis love it in Soups, with Salt-fish and even with Stew Chicken. 

This is the basic recipe if you’re making it for the first time. Once you’ve mastered the dumpling, try one of the variations below. 

Cassava dumplings are my favourite!

Ingredients

(Serves 4)

1 cup flour

1 tsp baking powder

1 tsp salt plus ½ tsp (for cooking dumplings)
½ cup milk or water (lukewarm)

8 cups Water (for cooking dumplings)

Method:

1.   Combine flour, baking powder and salt.

2.   Stir in milk or water a little at a time to flour mixture until you have dough which should be firm but soft.  Knead for about 2-3 minutes.  

3.   Pinch off a piece (size will determine size of dumpling) at a time and flatten in hand or shape like a cigar.

4.   Place water in deep pot on medium fire. Bring to a boil, add salt and drop dumpling (one at a time) into boiling water.

5.   Cover and simmer for 15 minutes. Dumplings will float to top of water when fully cooked.

6.   Drain and serve warm.

Note: For soup, omit step 4 and shape dumplings into small balls or cigars. Add directly to soup and cook for about 15 minutes until cooked.

Variations:

To dry ingredients add: 

• Cornmeal – add ½ cup of cornmeal.
• Cassava Dumplings –1 cup of grated cassava or ½ cup of cassava flour to dry ingredients.
• Carrot or Pumpkin Dumplings – add 1/3 cup of finely grated carrot or pumpkin.
• Cheese dumplings – add 1/3 cup grated cheese
• Herb Dumplings – 2 tbsp. of either chive, parsley, chadon beni or a blend of herbs.