Dumpling and Saltfish

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I’ve been busy as you all know, but I decided to take a break from everything else and post as usual. Today I present you with Dumpling and Saltfish. The ever versatile Saltfish is starring againthis time along side dumpling but not just dumpling but herbed dumpling. Almost songs like a movie preview …..Saltfish is back again in the new action packed sequel to fry bake and saltfish and bake and saltfish. Saltfish and the new sidekick Dumpling Uh! I mean Mr. Herbed Dumpling is taking over town. Dumpling and saltfish is sure to keep you at the edge of your seats with mouth watering flavour and taste. You’ll surely be going back for more. Coming to a plate near you…..HaHaHa! Ok! Back to the post.

We felt a little tired of the plain dumpling so we decided to do something different with it. Surprisingly, it added to the taste of the saltfish, that already has a considerable amount of seasoning in it as well. All I can say is that this is a recipe that I will be trying out again; with the herbed dumpling of course.

Dumpling and saltfish, to me is another staple Trini meal or even Caribbean meal, I might add. It is so simple that other sides could be added to it, to make it even more filling. For me, I would like to have it with some callaloo at the side and maybe a few leaves of fresh lettuce or a salad and then I’ll have some lemon juice or mauby….See what I mean! It’s like one big fete in your mouth. That is one of the main reasons I like this dish. The other reason is that during Lent I eat mostly fish on a Friday, so this dish fits perfectly with my observance of Lent as well these days.

On that note, you could also look out for some similar dishes with fish or a few vegetarian ones in the weeks to come. I will try to post them as soon as they’re done. In the mean while it’s back to work for me until April. Ah gone again! And do enjoy!


Dumpling and Saltfish



Salt fish:

½ lb. Salt fish
3 cloves garlic, crushed
1 small onion, chopped finely
3 small tomatoes, chopped
½ tsp.chive, chopped
½ tsp.thyme, chopped (Spanish or fine leaf)
2 pimento pepper
3 leaves chadon beni, chopped
2 tbsp.olive oil or coconut oil (to fry the saltfish)
1 small hot pepper, finely chopped (optional)

2 cups all purpose flour
1 tsp salt
5 leaves chadon beni
1 sprig chive
¾ cups water, or coconut milk
2 litres water (for boiling dumpling)


Add the water, a little at a time, and the herbs.
Mix until a soft dough is formed.
Make little balls 2 – 3 inches in diameter.
Then flatten out and add to boiling water.
When the dumpling floats to the top it is done.
To make sure, you can test by cutting one with the side of a spoon.
Boil the saltfish.
Wash and clean the saltfish and break it up into smaller pieces. The saltfish is sometimes very salty so you may need to wash the saltfish about three times to remove the extra salt.
Cut up the tomatoes and seasoning.
Saute the garlic and onion.
Then add the pimento pepper.
Add the tomatoes and cook for about one minute.
Then add the saltfish and stir.
Add a little water to prevent sticking.
Simmer for about more two minutes. Serve over the dumpling.



  1. Daria says

    Oh gosh dat buljol look good! It makin’ me miss home. Ah definately goin’ to be tryin’ out yuh recipes seein’ that ah married to a white man who tink he more trini dan me. :)

  2. says

    Hello, I was surfing the web this morning and I came accross this site. Great job! Guess what this dish is what I am going to cook today but I am doing a saltfish stew (inspired by my vincentian husband) and coconut dumplings. Check out my site. http://www.whatocook .com. I would also like to put a link for you site on my site but with your permission. You can email me at tiamarie25@hotmail.com

  3. Henry says

    I always learn something new reading these various recipes. Never knew anyone added herbs to the flour mix for the Dumpling before as thats totally new to me.

    • says

      Sometime last year the site suffered from some issues and that remained when the site was recovered. I removed a lot of them but with the sheer volume of posts on the site I couldn’t do all. Still a work in progress.

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