Trinidad Boil & Fry Cassava Dumplings (Using Cassava Flour) -

Trinidad Boil & Fry Cassava Dumplings (Using Cassava Flour)

These soft and chewy Trinidad Boil and Fry Dumplings made with all-purpose and cassava flour are simmered in coconut milk, then stir-fried with herbs, onion, and peppers for the ultimate comfort food.

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Course: dinner, lunch

Cuisine: Caribbean, Trinidad, Trinidadian

Keyword: cassava dumplings

Prep Time: 20

Cook Time: 25

Servings: servings

Calories: 308kcal

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.

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