Caribbean Steamed Callaloo and Saltfish Dumplings
A comforting Caribbean stew featuring tender steamed callaloo greens served alongside savory saltfish-filled dumplings. This dish highlights the rich flavors of the Caribbean using seasonal produce and traditional steaming techniques for a wholesome weeknight meal.
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Overview
This Caribbean Steamed Callaloo and Saltfish Dumplings dish combines the earthy, tender flavors of steamed callaloo with savory dumplings packed with salted codfish. Traditional steaming methods bring out layered flavors, making it a hearty, authentic meal perfect for those craving a taste of the islands at home.
Why you’ll love it
Steaming preserves the nutrients and natural flavors of the callaloo and dumplings, while saltfish adds a distinct umami that balances the dish. The use of seasonal greens makes it fresh and vibrant. Plus, it’s an easy one-pot style meal that works well for weeknight dinners or meal prep.
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Ingredient notes
Callaloo: If fresh callaloo is unavailable, substitute with spinach or young amaranth leaves. Wash thoroughly to remove grit.
Saltfish (salted cod): Typically sold dried and salted; requires soaking and boiling to remove excess salt and rehydrate.
Dumplings: Made with flour and seasoned simply, they steam until soft and absorb flavors from the saltfish and callaloo.
Serving & storage
Serve the steamed callaloo and saltfish dumplings warm as a main dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave until heated through. Consume promptly to maintain food safety, especially due to seafood content.
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Chef tips
- Soaking and boiling saltfish properly is essential to reduce excess salt and soften the fish.
- Be careful when handling scotch bonnet pepper; wash hands thoroughly to avoid irritation.
- If you don't have a steamer, you can improvise by placing a heatproof rack in a large pot with a lid and steaming over simmering water.
Ingredients
- 300gfresh callaloo leaves (or substitute spinach)
- 200gsaltfish (dried salted cod)
- 300gall-purpose flour
- 1 tspbaking powder
- 1 tspsalt
- 180mlwater (plus extra for soaking saltfish)
- 1 smallonion, finely chopped
- 2 clovesgarlic, minced
- 1 scotch bonnet pepper, deseeded and chopped (optional for heat)scotch bonnet pepper
- 1 tspthyme leaves (fresh or dried)
- 2 tbspvegetable oil
- freshly ground black pepperto taste
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Equipment
- large bowl
- steamer pot with lid
- frying pan
- mixing spoon
- knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories350
- Protein20 g
- Carbs45 g
- Fat7 g
Step-by-step
Step 1
Prepare the saltfish: Rinse the saltfish under cold water. Soak it in cold water for at least 4 hours or overnight, changing the water once or twice to remove excess salt.
Step 2
Drain the soaked saltfish and place it in a pot of fresh water. Bring to a boil, then lower heat and simmer for 15 minutes until the fish is tender. Drain, allow to cool, then flake the fish into small pieces, removing any bones and skin.
Step 3
Prepare the dumpling dough: In a large bowl, sift together the flour, baking powder, and salt. Gradually add 180ml of water, mixing with a spoon until a soft dough forms. Knead lightly on a floured surface until smooth. Set aside covered with a damp cloth.
Step 4
Cook the callaloo: Rinse callaloo leaves thoroughly. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add chopped onion, garlic, scotch bonnet pepper (if using), and thyme; sauté for 3-4 minutes until fragrant.
Step 5
Add the callaloo leaves to the pan and toss until just wilted, about 3-5 minutes. Season with freshly ground black pepper. Remove from heat and set aside.
Step 6
Assemble dumplings: Divide the dumpling dough into 12 equal portions. Flatten one piece in your palm, place about 1 tablespoon of the flaked saltfish in the center, then fold and seal the dough around the filling, forming an oval-shaped dumpling. Repeat with remaining dough and filling.
Step 7
Steam the dumplings and callaloo: Fill a steamer pot with water and bring to a boil. Arrange the dumplings in the steamer basket, allowing space between them. Place a heatproof dish with the cooked callaloo alongside or beneath the dumplings, if space allows.
Step 8
Cover and steam for 20-25 minutes, or until dumplings are cooked through and the callaloo is tender and hot.
Step 9
Serve: Carefully remove from the steamer, plate the dumplings alongside the steamed callaloo, and serve warm.
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