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BLANK » Recipe Index » Caribbean Dishes

Cassava Dumplings (Gluten Free)

April 28, 2020 by Charla 35 Comments

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Learn how to make this quick, easy and effortless Cassava dumplings recipe

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.

jamaican boiled dumpling
jamaican boiled dumpling

a plate of dumplings

**FOR THE SAKE OF GOOGLE SEARCH AND SEO TERMS THE TITLE IS "CASSAVA DUMPLINGS" NOT "CASSAVA DUMPLING"as the Jamaican linguistics would call it. I just wanted to clarify the reasons for that specific wording. It's not because I don't know what my own cultural cuisines are called**

Boiling is a big deal in the Caribbean community.

There's plain flour Boiled Dumpling, Green Banana Dumpling, Cornmeal Dumpling, Coconut Dumpling and now we have cassava to add to the list.

Don't forget to check out my Jamaican Fried Dumpling Recipe too.

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

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

On the other hand, peeling and grating the entire 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 (its place 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 involved.

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

ingredients for cassava dumplings

  • Cassava flour: make sure you are using cassava flour and not the starch.
  • Gluten free flour: Not pictured, but  it is 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

steps 1-2 boiling water and kneading the dough

  • 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).

steps 3-4 shaping the dumpling

  • 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.

steps 5-6 boiling the dumplings

  • As you make each dumpling add them to the boiling water/soups or stews (Picture 5 & 6).
  • After about a minute give the pot a gentle stir to prevent the dumpling from sticking.
  • Boil them for 20-25 minutes.

 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 the 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 of 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 this 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.

fork in the dumpling

Recipes to use the dumpling in

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

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

dumplings

Cassava Dumplings

Learn how to make this easy 3 ingredient cassava flour dumplings
5 from 11 votes
Print Pin Rate
Course: Side Dish
Cuisine: Jamaican
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes 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.
  • After about a minute give the pot a gentle stir to prevent the dumpling from sticking.
  • Boil them for 20-25 minutes.

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 this by adding more flour. If the dumpling feels too 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
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • Jamaican Boiled Dumplings (Gluten Free)
  • Caribbean peanut punch
    Caribbean Peanut Punch
  • A single bowl of conch salad
    Bahamian Conch Salad Recipe
  • A bowl of different chopped fruit
    Tropical Fruit Salad

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Tanya says

    November 10, 2021 at 7:48 pm

    I’m so excited to be able to have dumplings in my life again! What other gluten free flour do you use for the add in? Coconut, almond, rice, 1:1 all purpose gluten free?

    Reply
    • Charla says

      November 11, 2021 at 3:23 pm

      Hi Tanya, you can use 1:1 all purpose gluten free flour but I like brown rice or amaranth flour the best.

      Reply
  2. Alex says

    February 15, 2021 at 9:37 pm

    ... "especially for people who don't live in the Caribbean/Africa (it's places of origin)". I believe Cassava is indigenous to Brazil.

    Reply
    • Charla says

      February 15, 2021 at 9:41 pm

      Yes, it is used in many Brazilian cuisines too.

      Reply
  3. Emily Liao says

    April 28, 2020 at 10:55 pm

    5 stars
    These cassava dumplings were great! Interesting and fun way to use my cassava flour.

    Reply
    • Charla says

      April 28, 2020 at 11:12 pm

      I totally agree Emily

      Reply
      • Kels says

        January 07, 2023 at 2:23 am

        5 stars
        Easy and perfect! I added some spices to the flour because I wanted spicy dumplings. Thanks for a super easy recipe!

        Reply
        • Charla says

          January 07, 2023 at 9:49 am

          You are very welcome.

          Reply
  4. Toni says

    April 28, 2020 at 10:11 pm

    5 stars
    My kids really loved it!! Delicious!

    Reply
    • Charla says

      April 28, 2020 at 10:12 pm

      You are welcome Toni

      Reply
      • Thor Jacob Fox says

        October 27, 2020 at 12:22 am

        5 stars
        This is only my second time using cassava flour(I made cookies a few weeks ago) so I'm super new at it but holy crap! I didnt use the other flour mix because cassava is litterally the only gluten free ive found im not allergic too but im really glad I found your recipe! Makes for some really good chicken and dumplings!

        Reply
        • Charla says

          October 27, 2020 at 3:07 pm

          That's so good to hear and you are very welcome.

          Reply
          • Jennifer 🐳🐋🐬🦉🐾🌹🌸🌼🌺🌈🌌🌋 says

            August 27, 2023 at 2:39 am

            Hi,
            So a couple of things. I had to half the recipe since I didn’t have two cups of cassava flour. I added gluten free flour. The dumplings did seem gummy.
            Also because I halved the recipe I added 1/4 c. Water . It wasn’t anywhere near enough. I added more water several times.

          • Charla says

            August 27, 2023 at 3:55 am

            Hi Jennifer, did you check in the notes section because one of the bullet points mentioned to use 3/4 cup more of gluten free flour to eliminate the gumminess but if you didn't have enough to begin with then you have straight away run into a problem. In respect to the water not being enough, again, 1/4 cup is just a guideline as the recipe card states to add more if needed. The thing making dumpling(s) dough is that you often need to adjust as you go along. I hope that helps and you make the recipe again and tailor it to suit.

  5. Jovita says

    April 28, 2020 at 10:05 pm

    These dumplings look absolutely amazing. Now I need to get cassava flour to try them!

    Reply
    • Charla says

      April 28, 2020 at 10:06 pm

      Thanks Jovita! Definitely worth trying for sure!!

      Reply
  6. Sisley White says

    April 28, 2020 at 10:01 pm

    5 stars
    I've never heard of these but I am so tempted! Book marked to make at the weekend.

    Reply
    • Charla says

      April 28, 2020 at 10:02 pm

      Thank you Sisley

      Reply
  7. Tristin Rieken says

    April 28, 2020 at 9:11 pm

    5 stars
    What a great post full of information for Cassava- newbies, like me! I found the flour using one of your online sources and my dumplings came out perfectly! thank you.

    Reply
    • Charla says

      April 28, 2020 at 9:13 pm

      You are very welcome Tristin.

      Reply
  8. anonymous says

    August 08, 2019 at 2:58 pm

    Hi, I wanted to make this (I always keep cassava flour at home to make a quick cheesy bread) your ingredients list says 2/12 cup cassava flour..... is this correct??? I'm not sure how to measure two twelfths

    Reply
    • Charla says

      August 08, 2019 at 3:08 pm

      Hi. My apologies the measurements are 2 1/2 cups of cassava flour. I placed the forward slash in the wrong place. Sorry for any confusion there. I have updated the post to reflect this.

      Reply
  9. Fay Lewis says

    January 31, 2019 at 3:10 pm

    Excellent! I have an abundance of cassava in the supermarket, but who can be bothered to grate it nowadays, so FINALLY I found the dried one in Málaga centro so now the world is my oyster. I've also checked out some oter recipes, love the twist on traditional dishes and certainly looking forward to trying dishes from other islands and influences. All that to say this site is superb came across it because I couldn't find the recipe I wanted on YouTube. Do you have a YouTube channel? No problem if not, I'll still be checking out what you do have ??

    Reply
    • Charla says

      January 31, 2019 at 4:35 pm

      Hi Fay,

      Thanks for the love!! I really appreciate. Unfortunately I don't have a YouTube channel but I definitely would love to do YT eventually. You can catch me on Facebook, instagram or pinterest for all of my latest recipes.

      Reply
    • Elizabeth Phillips says

      March 24, 2021 at 1:14 pm

      5 stars
      Hi Healthy Foodie,

      I love your recipes. Can you tell me if Gari flour is the same as Cassava flour? We bought a whole bag thinking it was the same thing and now aren't sure.
      Thanks!

      Reply
      • Charla says

        March 24, 2021 at 3:33 pm

        Hi Elizabeth, Yes Gari is cassava flour. It's what West Africans call it, I personally haven't brought Gari (yet) so I'm not sure if there are any differences (they shouldn't be) but as far as I know Gari is another term for cassava. Thank you for your support and I hope I have helped.

        Reply
  10. Nicki says

    January 21, 2019 at 1:06 am

    Are they suppose to come out gummier than the normal dumplin ?

    Reply
    • Charla says

      January 21, 2019 at 6:05 am

      Yes. Cassava yields a slightly gummier texture than ordinary flour.

      Reply
  11. Juii says

    July 24, 2018 at 2:23 am

    How long did you boil the dumplin?

    Reply
    • Charla says

      July 24, 2018 at 7:56 am

      Roughly 10-15 minutes to cook through.

      Reply
  12. Colleen - Faith, Hope, Love, & Luck says

    April 29, 2018 at 6:23 pm

    I've never tried this before...sounds worth a taste test!!! Thanks for sharing on Friday Frenzy!

    Reply
    • Charla says

      April 30, 2018 at 2:07 pm

      Thank you so much!!

      Reply
  13. Amy (Savory Moments) says

    April 28, 2018 at 6:47 pm

    What an interesting dumpling! Thanks for sharing at the Friday Frenzy!

    Reply
5 from 11 votes (4 ratings without comment)

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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