Trinidad Dumpling Recipe (Easy Caribbean Boiled Dumplings)
Trinidad dumplings are soft boiled flour dumplings commonly served with soups, stews, saltfish, and other hearty Caribbean dishes. Made with just a few simple ingredients, they are filling, comforting, and easy to make at home.
Boiled dumplings are made across the Caribbean, but this recipe is for the Trinidad and Tobago style I grew up eating. They are shaped by hand, boiled until tender, and served as the perfect side for soaking up gravy, broths, and stewed meats.
Once you know how to make this basic Trinidad dumpling recipe, you can also play with the dough by adding cornmeal, pumpkin, cassava, or coconut milk for different flavors. But for now, let’s start with the plain flour dumplings that go with almost everything.
What are Trinidad Boiled Dumplings?
Trinidad boiled dumplings are soft flour dumplings made with a simple dough of flour, water, and salt. They are shaped by hand and boiled until tender, making them the perfect side dish for soups, stews, saltfish, and other Caribbean meals.
These dumplings are common throughout Trinidad and Tobago and are also enjoyed across the Caribbean, though the shape, texture, and ingredients can vary slightly from island to island.
Boiled dumplings are different from fried dumplings or fry bake. They have a soft, chewy texture and are especially good for soaking up rich sauces and broths.
Some Caribbean dumpling recipes include cornmeal, cassava, coconut milk, or baking powder to create slight differences in texture and flavor. In soups, they are sometimes rolled into thinner shapes called spinners.
How to make boiled dumplings
Ingredients for Trinidad Dumplings
These boiled flour dumplings are made with just a few simple pantry ingredients.
- All-purpose flour – Stick to regular all-purpose flour for the best texture. Do not use self-rising flour.
- Water – Used to bring the dough together. The exact amount may vary slightly depending on your flour and humidity.
- Salt – Helps season both the dumplings and the boiling water.
- Oil – Optional, but I sometimes add a little oil to the boiling water to help prevent sticking.
Instructions
Now that you have all your ingredients to hand, it is time to make these dumplings.
- In a mixing bowl, combine the flour and salt.
- Make a well in the center and slowly add water, starting with about ¼ cup. Mix until a firm dough forms. Add more water a little at a time if needed, and pull in any flour from the sides of the bowl. The dough should be soft but not sticky. Let the dough rest.
- Bring a deep pot of salted water to a boil over medium heat. Make sure there is enough water for the dumplings to float freely.
- Divide the dough into equal pieces and shape each into a flattened disc. You can make them larger or smaller depending on your preference.
- Carefully place the dumplings into the boiling water. Stir gently so they do not stick together.
- Boil for about 8 to 12 minutes, or until the dumplings float to the top and are cooked through.
- Remove from the water, drain, and serve warm.
You can also roll the dough into thin logs called spinners, which are commonly added to Caribbean soups and stews.
Tips for soft-boiled dumplings
- Bring the pot of water to a full boil before adding the dumplings.
- Use a deep pot so the dumplings have enough room to move around while boiling.
- I sometimes add a little oil to the boiling water to help prevent sticking.
- Add water to the dough gradually. You want a dough that is soft and workable, but not sticky.
- If the dough becomes too wet, sprinkle in a little extra flour.
- For more even-looking dumplings, roll the dough out on a lightly floured surface and cut circles using a glass or biscuit cutter.
- If making a large batch, boil the dumplings in batches so the pot does not get overcrowded.
Variations to try
Once you know the basic dough, it’s easy to switch things up with different Caribbean-style variations.
- Cornmeal – Add a little cornmeal to the flour for extra texture and flavor.
- Pumpkin – Pumpkin adds color and a slightly softer texture to the dumplings.
- Cassava – Grated cassava gives the dumplings a heartier texture and subtle sweetness.
- Coconut milk – Replace part of the water with coconut milk for a richer flavor.
- Whole wheat flour – A simple way to add a nuttier flavor and denser texture.
What to eat with Trinidad Dumplings
Trinidad boiled dumplings are usually served alongside soups, stews, saltfish, and other hearty Caribbean dishes. They are perfect for soaking up rich sauces and broths.
- Curry crab and dumplings
- Stew chicken with coconut milk
- Stew saltfish
- Curry conch
- Corn soup
- Pigeon peas soup
You can also serve them with ground provisions, fish broth, or other Caribbean one-pot meals.
How to store boiled dumplings
Store leftover boiled dumplings in an airtight container in the refrigerator for up to 4 days.
You can also freeze them. Place the dumplings on a baking sheet and freeze until firm before transferring them to a freezer-safe bag or container. This helps prevent sticking. They can be frozen for up to 3 months.
To reheat leftovers, place the dumplings in simmering water for a few minutes until warmed through. You can also steam them until heated through.
More Caribbean Side Dishes
Frequently Asked Questions
Trinidad boiled dumplings are commonly served with soups, stews, saltfish, curry crab, and other Caribbean dishes. They are especially good for soaking up rich sauces and broths.
Yes. You can use your favorite gluten-free flour blend instead of all-purpose flour. The texture may vary slightly depending on the flour used.
Boiled dumplings can become tough if the dough is too dry or overmixed. Add water gradually and mix until the dough just comes together.
Yes. Boiled dumplings freeze well for up to 3 months when stored in a freezer-safe container or bag.
Recipe
Caribbean boiled dumplings
Ingredients
Method
- Combine flour and salt.
- Add water to flour to form a smooth ball. Start adding 1/4 cup of water at a time and knead together till a smooth ball is formed. Up to 1 cup of water.
- Cover dough ball and set aside.
- Bring water to boil in a large deep pot with oil and pinches of salt.
- Separate dough into smaller balls, then flatten into discs. (or roll into logs)
- Once water is boiling, add discs into the water one by one and give it a stir.
- Let dumplings boil until they float to the top of the water. About 5-7 minutes.
- Strain water off of dumplings and serve.
Nutrition
Recipe Printed From ThisBagoGirl.com
