An easy Caribbean recipe for boiled cassava dumplings
A simple yet hearty dumpling made with grated cassava! These Caribbean-style boiled dumplings are filling, slightly sweet, and perfect with stews or in a bubbling pot of soup.
Why you would love these
Dumplings are a cornerstone of Caribbean cooking, especially in Tobago. We eat them with stew chicken, in soup, alongside ground provisions — the works. And while flour-based dumplings are the norm, cassava dumplings bring a slight sweetness and extra flavor that makes them stand out.
So if you’re in the mood for a dumpling upgrade, this grated cassava version is calling your name.
Choosing and prepping your cassava
How to Pick Cassava:
- Look for firm, unblemished roots.
- Break off a piece to check for black spots or any soft, discolored bits — toss it if it smells funky or looks off.
- No fresh cassava? Grab frozen ones from the freezer aisle. I prefer fresh, but frozen works just fine and is often less risky.
Peeling Tips:
- Don’t bother with a peeler — use a sharp knife.
- Slice into manageable pieces, stand each piece up, and shave the skin off like you’re peeling a pineapple.
Grating Tips:
- Use a food processor for safety and speed. Just remove the core first.
- Grater still works — just watch your fingers!
How to make cassava dumplings
Ingredients
- Cassava (fresh or frozen) – grated
- All-purpose flour – to bind everything
- Granulated sugar – for a subtle boost in flavor
- Salt
- Cold water – to bring the dough together
- Butter (optional) – for added richness
- Oil – for boiling
Instructions
- Prep the cassava: Peel and grate it (or blitz in the food processor). Remove any tough core.
- Mix the dough: In a mixing bowl, combine grated cassava, flour, sugar, and salt. Add cold water little by little, mixing until you get a pliable but firm dough — not too soft, not too stiff.
3. Shape the dumplings:
- For stews: Roll into balls, then flatten into discs by hand or with a rolling pin.
- For soup: Pinch off small pieces and roll into logs (a.k.a. spinners), or make small dough balls.
We want it to be a little springy, not sticky dough.
4. Cook: In a large pot of salted boiling water with a bit of oil, carefully drop in the dumplings. Stir once with a wooden spoon so they don’t stick. Boil 10–15 minutes until they float.
5. Drain & finish: Strain out the dumplings. You can toss them with a little butter or leave them in the warm pot to stay moist. (Some folks even leave them in the hot water until ready to serve.)
Can I use cassava flour
Yep! Use about 1 cup cassava flour with some all-purpose flour to get a similar texture. The flavor won’t be as bold, but it’s a great shortcut.
Storage and Reheating
- Fridge: Store cooled dumplings in an airtight container for up to 3 days.
- Reheat: Drop in boiling water for about 8 minutes. Good as new.
- Avoid: I don’t like storing them in the cassava water — it makes them soggy.
What to eat with these dumplings
Ooh, let me count the ways:
- Crab and dumplings (Tobago style, of course!)
- Curry goat
- Saltfish rundown
More delicious cassava recipes
Recipe
Cassava Dumplings
Ingredients
Method
- If using fresh cassava, peel the skin and either grate it using the small side of a box grater or cut into chunks and blend in a food processor. You should yield about 1 cup of grated cassava.
- In a medium bowl, combine the grated cassava, flour, salt, sugar, and baking powder. Mix together well, squeezing and pressing the mixture to help it bind.
- Add water slowly
- Gradually pour in the water (start with about 1/4 cup), mixing as you go. The dough should come together into a sticky but workable texture.
- Once fully combined, cover the bowl with a kitchen towel and let the dough rest for 25 minutes.
- After resting, shape into dumplings and boil in salted water or drop directly into soups or stews. Cook until dumplings are firm and float to the top—about 15 minutes.
