Cassava Dumplings (Gluten Free)

Learn how to make simple these cassava dumplings in less than 30 minutes. Quick, easy and effortless gluten free dumplings that are made with cassava flour (not starch), gluten free flour, water and pink salt.

Boilings are a big deal in the Caribbean community. There's plain flour Boiled Dumplings, green banana, Cornmeal Dumpling, Coconut Dumpling and now we have cassava to add to the list.

A very very simple recipe that is great to add to soups, stew or serve as a side dish.

Cassava plays a whole role in the Caribbean community. It is the vegetable that is consumed by most islands and one that can sometimes be over looked at times.

For me my favourite way to eat cassava has to be by making Jamaican Bammy which is a flatbread that is soaked in milk and then fried/grilled. I love to eat bammy with Steamed or Stew Fish but I digress.

Growing up my mother and grandmother would make mostly plain and cornmeal dumpling. We would occasionally have cassava dumplings but would make it using the whole cassava root which is a pain to grate.

For that reason we would make these specific dumplings less than the other ones.

Cassava flour vs cassava root dumpling

As times goes on and cooking method/techniques begin to change most people are seeking alternative ways to making old school recipes.

In respect to cassava dumplings they can be prepared in two ways;

• Whole cassava root with flour
• Cassava flour

Both method have there pro's and cons. Using cassava root is obviously the most authentic methods and the taste of the cassava is more pronounced.

On the other hand, peeling and grating the all vegetable is a laborious task even with the aid of a food processor.

Cassava flour doesn't require any grating or peeling and with more people turning to grain/gluten free lifestyle worldwide. It is much more accessible especially for people who don't live in the Caribbean/Africa (it's places of origin).

I have started to make my dumpling using cassava flour as opposed to grating the entire root because it is quick, easy with minimal work involve.

Cassava flour vs tapioca starch

Many people seem to be refer to cassava flour and tapioca starch interchangeable. If the terminology is used incorrectly this has the ability to ruin an entire recipe.

Tapioca starch known as tapioca flour is the starch that is extract from the dried root. It is typically used in to thicken sauces, bases or stews.

Cassava flour is made from the entire root vegetable and can be used in gluten/grain free baking to make breads, cakes and cookies.

Ingredients you will need

• Cassava flour: make sure you are using cassava flour and not the starch.
• Gluten free flour: Not pictured, but you it's advisable to add some other flour it rid the gumminess
• Water: Some liquid is needed to bind the flour together
• Pink salt: To rid any blandness

How to make cassava dumplings

• Bring a medium saucepan of water to a boil (Picture 1).
• Place all of the dry ingredients in a medium sized bowl and mix.
• Start to add the water, a little at a time, you may need to use a spoon and proceed to knead the dough (you may not use all of the water). The dough should be pliable, firm and not sticky (Picture 2).

• Pinch off some of the dough to form a small ball, use the palm of your hands to roll and then flatten into a disc shape.

• As you make each dumpling add them to the boiling water/soups or stews (Picture 5 & 6).
• Boil them for 10-15 minutes in total

 Where can you buy cassava flour?

The best place to purchase it from is online, brands like Otto's, Edward and Sons, Bob Red Mills and Tianna are all widely available via internet.

Is it okay to add some other flour to the dumpling?

Yes, you can add  ½ cup of another flour to make the dumpling.

Can you use just cassava flour to make these dumpling?

Yes if you want to keep the recipe strictly grain free then use just cassava flour. Keep in mind the texture will be more gummy which is why it's best to mix the cassava with another flour.

I'm Caribbean but not gluten free, can I still make your recipe?

Yes, I do understand that the gluten free niche isn't very commonplace in the Caribbean community. For those are you who have stumbled on my page and aren't GF....just follow the recipe using a flour of your choice.

Notes and tips

• The texture. Using cassava flour WITHOUT any other flour results in a more gummy texture dumpling. Replace the ½ cup of cassava flour with ¾ cup of another flour to eliminate this.
• As recipe update I now recommend using HOT water to make the dough NOT warm as hot water gives a better texture when kneading and forming the dumpling.
• Keep the water boiling. This is VERY VERY important you absolutely must make sure your pot of water is kept boiling prior to adding your dumpling.
• Adding the dumpling to a pot of cold water will change the texture to being tough.
• Add the water to the cassava flour in increments so you can achieve the right consistency which is a pliable dough
• If you add too much water simply correct by adding more flour. If the dumpling feels to dry add a splash more of water to create more moisture
• Cassava flour doesn't contain gluten so it is more fragile when handling. Be extra careful when forming the dumpling it is normal for the dough take a bit of extra work in order to stick together (as I said this flour contains no gluten)
• Add another gluten free flour (up to ½ cup) if you want to aid binding/balance things out

Recipes to use the dumpling in

• Trinidad Corn Soup
• Jamaican Chicken Soup
• Cabbage and Saltfish
• Curry Jackfruit Run Down
• Almond Soup
• Mutton Soup

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Cassava Dumplings

Learn how to make this easy 3 ingredient cassava flour dumplings

5 from 7 votes

Print Pin Rate

Course: Side Dish

Cuisine: Jamaican

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 263kcal

Author: Charla

Ingredients

• ▢ 2 cups of Cassava flour
• ▢ ¾ cup Charla's gluten free flour to eliminate the gumminess (see notes)
• ▢ ½ cup of hot water approximately and more if needed
• ▢ ½ teaspoon of himalayan pink

Instructions

• Bring a medium saucepan of water to a boil
• Place all of the dry ingredients in a medium sized bowl and mix.
• Start to add the water, a little at a time, you may need to use a spoon and proceed to knead the dough (you may not use all of the water). The dough should be pliable, firm and not sticky.
• Pinch off some of the dough to form a small ball, use the palm of your hands to roll and then flatten into a disc shape.
• As you make each dumpling add them to the boiling water/soups or stews.
• Boil them for 10-15 minutes in total

Notes

• The texture. Using cassava flour WITHOUT any other flour results in a more gummy texture dumpling. Replace the ½ cup of cassava flour with ¾ cup of another flour to eliminate this.
• As recipe update I now recommend using HOT water to make the dough NOT warm as hot water gives a better texture when kneading and forming the dumpling.
• Keep the water boiling. This is VERY VERY important you absolutely must make sure your pot of water is kept boiling prior to adding your dumpling.
• Adding the dumpling to a pot of cold water will change the texture to being tough.
• Add the water to the cassava flour in increments so you can achieve the right consistency which is a pliable dough
• If you add too much water simply correct by adding more flour. If the dumpling feels to dry add a splash more of water to create more moisture
• Cassava flour doesn't contain gluten so it is more fragile when handling. Be extra careful when forming the dumpling it is normal for the dough take a bit of extra work in order to stick together (as I said this flour contains no gluten)
• Add another gluten free flour (½ cup) if you want to aid binding/balance things out

Nutrition

Calories: 263kcal | Carbohydrates: 62g | Protein: 2g | Fat: 1g | Sodium: 296mg | Potassium: 15mg | Fiber: 2g | Sugar: 3g | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg

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