Is Green Banana dumpling a Jamaican or a Caribbean food? I’m not quite sure. Maybe it’s a ‘country ting’ a description reserved for things found only in the Jamaican countryside. I have no idea. What I do know is that one of my favorite relative would make such a delicious meal of brown stewed fish with green banana dumplings that I would often request it before visiting her house. To satisfy my cravings, I eventually began making my own dumplings and fish but the memory lives on. The simple, inexpensive, easy to make recipe is below.
Green bananas are as much a part of Caribbean cuisine as boiled dumplings are. So if cooking Caribbean is your plan knowing how to prepare this staple is an absolute must.
Peeling green bananas is a cinch. Simply run a knife lengthwise along the spines (the ridges) of the bananas. Then use your fingers to push the skin away from the flesh. For a quick 90-second how -to video to click here
If you do not own a grater or you just don’t want to risk your fingers a food processor works just as well. I, on the other hand, am old-fashioned so I have never owned a food processor. Plus for a simple task like this, a grater’s quicker and easier to clean.
Depending on the size and starchiness of the bananas you may not need to add any water to the dough. Combine and knead all the ingredients except water. Slowly add the water to the dough as needed. The finished dough should be firm but soft and easily pulled, like other boiled dumpling dough. To make banana dumplings you can use all-purpose or whole wheat flour. Either way the loads of potassium, Vitamins B6 and C green bananas give this Caribbean staple a nutritional boost
Green Banana Dumplings Recipe
- 2 C flour , all-purpose or whole wheat
- 2 green bananas , peeled and grated
- 2 tsp salt ,1 for kneading dough + 1 for boiling water
- 6 ¼ C Water ¼ cup for kneading dough + 6 cups for boiling
- Add 6 cups of water and 1 teaspoon of salt to a medium sized saucepan. Bring it to a boil while you knead the dough. Combine all the remaining ingredients except the water in a clean bowl. knead until dough is firm. If the dough is kneadable do not add the water. If it is to dry to shape the dumplings easily; Slowly add the water to the dough while you knead with your other hand. After the water is fully absorbed use your hands to knead dough until it is firm and ‘elasticky‘. Tear dough into even pieces and knead each into round discs.If dough is sticky add flour 1 TB at a time. If too dry add water 1 tsp at a time. Add dumplings to boiling water and cook for 12 to 15 minutes.