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A picture of a white bowl of boiled cassava dumplings.

Cassava Dumplings

A deliciously filling boiled dumpling made with grated cassava root and flour. These cassava dumplings are simple to make and perfect for pairing with Caribbean stews or soups.
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Prep Time 10 minutes
Cook Time 15 minutes
Inactive time 10 minutes
Total Time 35 minutes
Servings: 3
Course: Side Dish
Cuisine: Caribbean
Calories: 263
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup grated cassava root about 6.5 pounds whole cassava yields 1 cup grated
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • Pinch of baking powder
  • Pinch of sugar
  • 1/4 cup water more or less, as needed

Method
 

Prepare the cassava
  1. 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.
Make the dough
  1. 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.
  2. Add water slowly
  3. 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.
Rest the dough
  1. Once fully combined, cover the bowl with a kitchen towel and let the dough rest for 25 minutes.
Shape and cook
  1. 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

Calories: 263kcal

Notes

If your dough is too soft, add more flour a little at a time until it’s sticky but not wet.
If your dough is too stiff, add more water one tablespoon at a time to soften.

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