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.
Nutrition
Notes
Recipe Printed From ThisBagoGirl.com
Simple and easy recipe. Thank you.
Thank you Chenika!