Dumplings are a favorite because it is versatile and goes with just about anything in the Caribbean: curried cascadura, curry fish, lentil peas, curry crab, saltfish, smoke herring, etc. The dumpling is usually shaped larger and boiled in water. It can also taste great when cooked in soups, especially cow heel soup.
Please note that the dumplings I am referring to is a bit different from the Chinese dumplings. In the Caribbean, the dumpling is generally plain, it is not stuffed, though I guess you could use the recipe to make stuffed dumplings. This dumpling recipe requires a few basic ingredients: flour, water, and salt. You can substitute the water in the recipe with coconut milk. You can also add cassava to the flour to make cassava dumpling. You will find this recipe in another post. See the link above.
Dumplings in Soups
The dumpling made for soups is usually rolled about 1" thick and cut up. In the cow heel soup post that is how we made it. Although it is usually kneaded with water, the dumpling dough can also be kneaded with coconut milk to give it a coconut flavor as well. The dough can also be seasoned to your taste.
You can also boil dumpling in water and then add it to cook a little more, in some curry or chicken stew. We like to do this especially when we're making curry crab and dumpling. So when we're making dumplings there are basically two types:
1.the long flat type ( shown below) which we call cow tongue dumpling, and
2.the cylindrical type commonly used in soups.
There may be a third: a round flat type we call cartwheel dumpling made in Tobago.
It's just a matter of forming the dough to the desired shape for the dish you're using it for.
Mix the flour and salt. Stir in the water and form a dough.
Dough should be firm enough to be shaped.
Leave to rest about 10 minutes before shaping the dough.
Larger dumplings are boiled in salted water.
Allow to cook for about 10-15 minutes or when dumplings float to the top,
the dumpling is done. Drain and wash out with some cold water.
Set aside for serving.
There you go, dumplings can be part of your soup or a stew. If you wish to add it to a soup make a smaller dough and roll it out with the palm of your hands. Then cut to your desired length.
This basic recipe will help introduce you to some more recipes here in the blog.
Well that's all for now. See you next time!
- 2 cups all purpose flour
- 1 tsp salt
- ¾ cup water or coconut milk
- 2 litres water for boiling dumplings
- Mix the flour and salt. Stir in the water and form a dough. Leave to rest before shaping the dough. (Note: Larger dumplings are boiled in salted water.)
- Allow to cook for about 10-15 minutes or when dumplings float to the top. Drain and wash out with some cold water. Set aside for serving.