In the Caribbean, dumplings figure prominently in the cuisine. They are to soups and stews, or they can be eaten as a side dish with sautéed salt fish.
As one might imagine, there are as many dumpling recipes as there are countries in the Caribbean. The size and shape of the dumplings are determined by how they ultimately will be used -- in soups and stews or to be eaten as a side dish with an entrée.
This simple four-step dumpling recipe is meant to be added to soups or stews.
Like many things, each household has its own recipe and that recipe is determined by the tastes of the people eating the dumplings. For example, some people make their dumplings with baking powder and some do not. Some let the dough rest after kneading and others do not.
This recipe features cinnamon, nutmeg, and optional baking powder along with flour, salt, sugar and water.
- 1 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder (optional)
- 5 tablespoons Water
In a medium bowl, whisk together flour, cinnamon, nutmeg, salt, sugar, and baking powder if using. Make sure to whisk all the ingredients thoroughly.
Add enough water, 1 tablespoon at a time, to make a dough. Knead for 1 minute and cover and set aside for 20 minutes or until ready to use.
Divide the dough into 1-inch pieces, roll into balls if you like or add just as is to soups or stews 8 to 10 minutes before the soup or stew is due to finish cooking.
When the dumplings are added to the pot, cover with a tight lid and do not open before the 8-minute mark.
Soups and Stew Perfect for Flour Dumplings
- Trinidadian Callalou Recipe: Flour dumplings would be a delicious addition to Trini callaloo. This delightful concoction is made with dasheen (eddo and taro leaves), okra, crab, salt meat, onions, pimento peppers, scotch bonnet peppers, green onions and thyme, all cooked in fresh coconut milk.
- Caribbean Beef Soup Recipe: Saturday is soup day in Jamaica and this soup made with beef stew meat is typical of the kinds of soups reserved for the weekend. It's a long-simmered soup that gets a boost from split peas, plantains, sweet potatoes, okra, carrots, and dumplings. The cooking process can be speeded up by cooking in a pressure cooker.