Trinidad Boil & Fry Dumplings are a comforting, chewy side dish made with a blend of all-purpose and cassava flour—or all-purpose alone if that’s what you have on hand. First boiled in a flavorful coconut milk broth seasoned with green seasoning and spices, then lightly pan-fried with fresh herbs, onion, and sweet peppers, they’re the perfect complement to bold Caribbean dishes. While not gluten-free due to the all-purpose flour (you can swap in a gluten-free blend), they shine alongside curries, stews, or veggie-based meals, soaking up every bit of savory sauce.
Table of Contents
How to Serve Boil & Fry Dumplings
These dumplings are traditionally served with curry crab, curries in general, stews, or sautéed vegetables, but they also shine alongside Trinidad buljol, saltfish and tomatoes, smoked herring, or even canned salmon and tomatoes. For a vegetarian or vegan twist, enjoy them with bhaji-style dishes like callaloo, chorai bhaji, Jamaican callaloo, or cabbage and tomatoes. Stewed lentils or other beans also make an excellent vegetarian protein-rich pairing. To make this dish vegan, simply omit the butter and use all oil for frying.
Ingredients You Will Need
- All-purpose flour – Provides structure and softness to the dumplings.
- Cassava flour – Adds a chewy texture and slight nuttiness; find it in Caribbean, West African, or Latin groceries.
- Sugar – Just a touch to balance the flavor. You can eliminate if you are on a sugar free diet.
- Salt – Enhances the overall taste.
- Coconut milk – Infuses the dumplings with creamy richness while boiling.
- Green seasoning – Adds signature Caribbean flavor; make your own using this recipe.
- Butter and olive oil – Used for frying the dumplings, adding both richness and sheen.
- Onion, bell pepper, carrot, and pimento pepper – Adds sweetness, crunch, and fragrance.
- Hot pepper (optional) – For those who enjoy a bit of heat.
Flavor and Serving Suggestions
These cassava dumplings are savory, nutty, and lightly sweet with a buttery, herby finish. As mentioned above, serve them with curry crab, saltfish buljol, smoked herring, or even sautéed cabbage for a satisfying meal. They’re also great as a standalone dish for brunch or liming.
Tips for Success
- Don’t overwork the dough—this will keep your dumplings tender.
- Use full-fat coconut milk for extra creaminess.
- Adjust boiling time slightly if dumplings are very thick.
- Add chopped scallions or other veggies to the stir-fry for even more flavor.
Additional Tips and Variations
- Stuffed Dumplings: For a heartier version, place a spoonful of sautéed saltfish, crab, or seasoned vegetables inside each piece of dough before boiling. Seal well before cooking.
- Skip the Frying: Prefer a lighter option? Enjoy the dumplings boiled only. Let them sit in the seasoned coconut milk until ready to serve—they’ll absorb more flavor the longer they soak.
- No Cassava Flour? You can use only all-purpose flour if cassava flour is unavailable. The texture will be softer and less chewy but still delicious. Also, you can make this dumpling using fresh cassava. Check out that recipe here.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend to make this dish gluten-free. Keep in mind that texture may vary.
- Vegan? Omit or substitute the butter called for during the frying process.
Trinidad Boil & Fry Cassava Dumplings (Using Cassava Flour)
Ingredients
For the Dumplings:
- 2 cups all-purpose flour
- 1 cup cassava flour
- 1 tsp sugar
- 1 tsp salt
To Boil Dumplings:
- water
- 1 can coconut milk
- 2 tbsp green seasoning
- 1 tbsp salt
To Stir Fry Dumplings:
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 small onion
- 1/2 bell pepper chopped
- 1/2 small carrot grated
- 1 pimento pepper optional
- Hot pepper optional
Instructions
- Make the Dumpling Dough: In a large bowl, mix all-purpose flour, cassava flour, sugar, and salt. Gradually add water while kneading until a soft, smooth dough forms. Rest for 10–15 minutes.
- Shape the Dumplings: Divide dough into golf ball–sized pieces. Flatten each slightly into disc or oval shapes.
- Boil Dumplings: Bring a large pot of water to a boil. Add coconut milk, green seasoning, and salt. Gently drop in the dumplings and boil for 10–12 minutes, or until they float and are cooked through. Drain and set aside.
- Stir Fry Dumplings: In a wide sauté pan, heat butter and olive oil over medium heat. Add onion, bell pepper, carrot, and pimento (and hot pepper, if using). Sauté until softened.
- Combine: Add boiled dumplings to the pan and stir to coat. Let them fry for 3–5 minutes until lightly golden and infused with the vegetables and seasoning.
Video
Nutrition
Did You Love This Recipe – Leave a Rating and Comment
If you enjoyed these Boil and Fry Cassava Dumplings, please leave a 5-star rating in the recipe card above and drop a comment below to let me know how it turned out. Don’t forget to watch the accompanying YouTube video for this specific recipe for extra tips and visuals.
Questions or Concerns–Write me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
