Learn how to make these green banana dumplings that are gluten free and vegan friendly. You only 4 simple ingredients to make a batch, it's that easy!
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Before I explain more about this recipe, let me put a quick disclaimer out.
Technically the correct term is dumplin' NOT dumplings however, for the sake of search engine optimisation, in other words to keep on Googles good side the title has the letter S at the end of the word dumpling.
Throughout the text, I will be referencing the word dumplin' or dumpling as a singular because that is the correct wording in Jamaican culture (I hope that made sense).
Anyway, another dumpling recipe, yes that's right one that many of you may or may not be familar with.
There are many variations of dumplin' because it is so versatile, you can add so many different vegetables and/or some fruits to make a good dumpling.
Growing up my family would mostly cook boil dumpling which is made with plain flour with no add ins, cassava or cornmeal.
As a food blogger I started to explore coconut dumpling which is now my favourite and green banana dumpling which my family also enjoy.
I love all variations of dumpling, because you can pair different ones with a specific type of dish.
Recipe preparation
If you have made dumpling before then you will find it very straight forward. It is very much the same format as you would make any other dumpling with an extra step or two.
First thing you need to do is have a saucepan of water on the stove boiling away. This is important as the dumpling dough needs to cook in HOT water, it must be hot!
What I like to do after setting up my water to boil is to prepare the green banana.
I remove the skin and then transfer them to some salty water which slows down the oxidation.
It doesn't stop oxidation, just slows it down, just like peeling an apple, pear or peach when you cut them they immediately go brown.
When peeling the banana, to prevent any staining or stickyness I recommend rubbing your hands with olive oil in advance or wear gloves.
Each banana will need to be grated, it's easier to use a box grater, if you have one and you must use the side with the holes, the small ones to be precise.
Then you will add the grated banana to your flour bowl along with pink salt and combine them together along with some water (if needed) to make a pliable dough.
I typically don't measure the water especially for this variation of dumpling because the grated banana will have its own moisture which will contribute to forming the dough.
Therefore, a lot of water won't be needed, I just knead and add a very small amount of water at the same time until a soft dough is formed
Then pinch off a small piece to create discs shaped dumpling.
You can be more precise by cutting the dough into equal parts instead.
Then you will need to add each one to the hot saucepan and allow them to boil. They usually take around 25 minutes or so and start to float as they are cooking.
Ingredients you will need
- Flour - I'm using my homemade gluten free flour as I find this works perfectly with my boiled dumpling recipes, this is my go to flour these days.
- Water - You will need to have some water on standby to help with the formation of the dumpling.
- Green banana - These are the savoury counterpart to yellow banana, more starchier and firm.
- Pink salt - For adding to the pot and when you're making the actual dough to enhance the taste.
- Olive oil - To rub onto your hands, when peeling the banana, if you don't want to wear gloves.
The steps
- Fill a large stock pot or saucepan with water (about ¾ full), add ½ teaspoon of pink salt and then bring to the boil.
- Meanwhile, fill a large bowl ¾ full with warm water and ½ teaspoon of pink salt and set aside.
- Rub your hands with some olive oil or wear gloves before starting and then slice the the top and the bottom of banana (don't slice if off completely.
- Slice the peel lengthways (don't slice too deep, ¼inch should do).
- Holding the green banana in one hand, use your thumbs to push the skin away until it is completely removed. Repeat this step with the rest of the banana.
- Place the green banana in the bowl of warm water mixed with the pink salt, this will slow the oxidation process a little.
- Use a grater, to grate each green banana using the side of the grater with the small holes over a medium sized bowl.
- Place the pink salt in the same bowl as the grated banana.
- Add the flour to the bowl slowly then start to knead, you will notice that the flour will start to come together with the green banana without adding water at first.
- As you continue to knead, you may need to add some water, it shouldn't be a lot, add a little (about ¼ cup) at a time until you form a soft pliable dough (it shouldn't be too firm nor too sticky) add more flour or water 1tbsp at a time to get the right consistency.
- At this point you can divide the dough into equal parts for better precision but I don't I just work freestyle, as that's how I was taught growing up.
- Pinch off a small amount of dough, I usually pinch off about a golf ball size amount.
- Roll it in the palm of your hands and then flatten and shape into a circle (about ½ inch thick).
- Use your thumb to make a dip in to middle.
- Repeat the above 3 steps with the rest of the dough.
- Carefully lower each dumpling into the saucepan.
- Boil (lower the heat to medium-heat if it is bubbling too much) for about 25 minutes (around the given time, you will notice the dumpling will float).
- A few minutes into cooking the dumpling use a spoon to stir the dumpling, this will stop them from sticking at the bottom of the pot.
- Once the dumpling has cooked, use a slotted spoon to remove them.
Notes and tips
- I highly recommend using my homemade Gluten Free Flour for this recipe.
- It is normal for the dumpling to be a grey/dark colour this is due to oxidation (it won't impact the taste/texture).
- Even if you're not gluten free, for those of you or are Caribbean or otherwise and want to make this recipe, simply use conventional flour instead.
- Remember to add the water in increments, don't add it all at once because you won't need a lot.
- Do not freeze the dumpling, it is best to serve them straight away or you can leave them in a pot of water overnight maximum length of time, re-heat and serve (I woudn't extend the shelflife to longer than 2 days).
- Inspect the banana before purchasing them, you want them to have a bright green hue to them, no dark spots or yellow tones (yellow tones means the banana is "turning"which means it is beginnging to ripen, which is not what you want for this recipe).
- If the dough is too firm/sticky, this can be easily be corrected, simply add more flour/water whichever is needed, a tablespoon at a time.
- It is really important to make sure that the saucepan of water is pre-boiled before adding your dumpling, keep the heat on over the stove at all times.
- Use gloves or apply olive oil to your hands when handling the peeling process of the green banana.
- The amount of dumpling that you will make is subjective, this will depend on the size of them. I managed to make a total of 8.
More dumpling recipes to try
Green banana recipes to try
- Green Banana Porridge
- Green Banana Chips (Air Fried)
- Green Fig Salad (Green Banana Salad)
- Green Fig and Saltfish (Green Banana)
- Green Banana Mash (Green Fig)
- How to Boil Green Banana
- Steamed Bananas
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Green Banana Dumplings
Equipment
- 1 large saucepan/stock pot
- 3 medium sized mixing bowl
- slotted spoon
- grater MUST HAVE SMALL HOLES!
Ingredients
- 4 large green bananas
- 2½ cups gluten free flour
- ½ teaspoon pink salt + ½ teaspoon x 2 for the pot and for the bowl (oxidation)
- ½ cup warm water have this amount on standby, you won't be using it all
Instructions
- Fill a large stock pot or saucepan with water (about ¾ full), add ½ teaspoon of pink salt and then bring to the boil.
- Meanwhile, fill a large bowl ¾ full with warm water and ½ teaspoon of pink salt and set aside.
- Rub your hands with some olive oil or wear gloves before starting and then slice the top and the bottom of banana (don't slice if off completely).
- Slice the peel lengthways (don't slice too deep, ¼inch should do).
- Holding the green banana in one hand, use your thumbs to push the skin away until it is completely removed. Repeat this step with the rest of the banana.
- Place the green banana in the bowl of warm water mixed with the pink salt, this will slow the oxidation process a little.
- Use a grater, to grate each green banana using the side of the grater with the small holes over a medium sized bowl.
- Place the pink salt in the same bowl as the grated banana.
- Add the flour to the bowl slowly then start to knead, you will notice that the flour will start to come together with the green banana without adding water at first.
- As you continue to knead, you may need to add some water, it shouldn't be a lot, add a little (about ¼ cup) at a time until you form a soft pliable dough (it shouldn't be too firm nor too sticky) add more flour or water 1tbsp at a time to get the right consistency.
- At this point you can divide the dough into equal parts for better precision but I don't I just work freestyle, as that's how I was taught growing up.
- Pinch off a small amount of dough, I usually pinch off about a golf ball size amount.
- Roll it in the palm of your hands and then flatten and shape into a circle (about ½ inch thick).
- Use your thumb to make a dip in to middle.
- Repeat the above 3 steps with the rest of the dough.
- Carefully lower each dumpling into the saucepan.
- Boil (lower the heat to medium-heat if it is bubbling too much) for about 25 minutes (around the given time, you will notice the dumpling will float).
- A few minutes into cooking the dumpling use a spoon to stir the dumpling, this will stop them from sticking at the bottom of the pot.
- Once the dumpling has cooked, use a slotted spoon to remove them.
Video
Notes
- I highly recommend using my homemade Gluten Free Flour for this recipe.
- It is normal for the dumpling to be a grey/dark colour this is due to oxidation (it won't impact the taste/texture).
- Even if you're not gluten free, for those of you or are Caribbean or otherwise and want to make this recipe, simply use conventional flour instead.
- Remember to add the water in increments, don't add it all at once because you won't need a lot.
- Do not freeze the dumpling, it is best to serve them straight away or you can leave them in a pot of water overnight maximum length of time, re-heat and serve (I woudn't extend the shelflife to longer than 2 days).
- Inspect the banana before purchasing them, you want them to have a bright green hue to them, no dark spots or yellow tones (yellow tones means the banana is "turning"which means it is beginnging to ripen, which is not what you want for this recipe).
- If the dough is too firm/sticky, this can be easily be corrected, simply add more flour/water whichever is needed, a tablespoon at a time.
- It is really important to make sure that the saucepan of water is pre-boiled before adding your dumpling, keep the heat on over the stove at all times.
- Use gloves or apply olive oil to your hands when handling the peeling process of the green banana.
- The amount of dumpling that you will make is subjective, this will depend on the size of them. I managed to make a total of 8.
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