As we were enjoying our meal, we noticed that the dumplings seemed a little plain and lacked the oomph we were looking for. We decided to experiment with them and add some additional ingredients to enhance their flavor. After some brainstorming, we came up with a few ideas and decided to incorporate some herbs and spices into the dough. To our surprise, the addition of the herbs and spices made a significant difference in the overall taste of the dish.
The dumplings complemented the saltfish nicely, which was already well-seasoned. The combination of flavors was perfect, and we were pleased with the outcome. The new and improved dumplings added a unique twist to the dish, and we were happy to have tried something different. Overall, the experience taught us the importance of experimenting with different ingredients and flavors to enhance our culinary creations.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Seafood/ Vegetarian
Cuisine: Caribbean
Ingredients
- SALT FISH:
- ½ lb. Salt fish
- 3 cloves garlic crushed
- 1 small onion chopped finely
- 3 small tomatoes chopped
- ½ tsp. chive chopped
- ½ tsp. thyme chopped (Spanish or fine leaf)
- 2 pimento pepper
- 3 leaves chadon beni chopped
- 1 small hot pepper finely chopped (optional)
- DUMPLING:
- 2 cups all purpose flour
- 1 tsp salt
- 5 leaves chadon beni
- 1 sprig chive
- ¾ cup water or coconut milk
- 2 litres water for boiling dumpling
Instructions
- Mix the flour, herbs salt, and add the water or coconut milk, a little at a time, to makel a soft dough. Make little balls 2 – 3 inches in diameter. Then flatten out and add to boiling water. When the dumpling floats to the top it is done.
- Boil the saltfish. Wash and clean the saltfish and break it up into smaller pieces. The saltfish is sometimes very salty so you may need to wash the saltfish about three times to remove the extra salt.
- Cut up the tomatoes and seasoning. Saute the garlic and onion. Then add the pimento pepper. Add the tomatoes and cook for about one minute. Then add the saltfish and stir. Add a little water to prevent sticking. Simmer for about more two minutes.
- Serve over the dumpling.
Click the link to download the PDF version of this recipe.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
Dumpling and Saltfish
Ingredients
- SALT FISH:
- ½ lb. Salt fish
- 3 cloves garlic crushed
- 1 small onion chopped finely
- 3 small tomatoes chopped
- ½ tsp. chive chopped
- ½ tsp. thyme chopped (Spanish or fine leaf)
- 2 pimento pepper
- 3 leaves chadon beni chopped
- 1 small hot pepper finely chopped (optional)
- DUMPLING:
- 2 cups all purpose flour
- 1 tsp salt
- 5 leaves chadon beni
- 1 sprig chive
- ¾ cup water or coconut milk
- 2 litres water for boiling dumpling
Instructions
- Mix the flour, herbs salt, and add the water or coconut milk, a little at a time, to makel a soft dough. Make little balls 2 – 3 inches in diameter. Then flatten out and add to boiling water. When the dumpling floats to the top it is done.
- Boil the saltfish. Wash and clean the saltfish and break it up into smaller pieces. The saltfish is sometimes very salty so you may need to wash the saltfish about three times to remove the extra salt.
- Cut up the tomatoes and seasoning. Saute the garlic and onion. Then add the pimento pepper. Add the tomatoes and cook for about one minute. Then add the saltfish and stir. Add a little water to prevent sticking. Simmer for about more two minutes.
- Serve over the dumpling.
