Dasheen Dumplings with Stewed Dasheen Leaves

Caribbean dasheen leaves⏱ 30 min⚡ Vegetarian

These tender boiled dumplings are made with cornmeal and flour, then finished in a simple stew of buttery, well-cooked dasheen leaves, onion, garlic, and tomato. The result is soft, comforting, and savory, with earthy greens and hearty dumplings that soak up the broth beautifully.

Safety Warning

Dasheen leaves must be cooked thoroughly before eating. Undercooked dasheen can contain calcium oxalate crystals that may cause significant mouth and throat irritation.

Nutrition · per serving

336kcal

7.7gProtein

52.6gCarbs

11.7gFat

5gFiber

2 servings

Ingredients

13 items

For the dumplings

cornmeal80 g

plain flour100 g

butter20 g

salt3 g

warm water90 ml

For the stew

dasheen leaves, stems removed and finely chopped180 g

onion, finely chopped80 g

garlic, minced2 cloves

tomato, diced100 g

butter15 g

water350 ml

salt3 g

black pepper1 g

Tips

•Dasheen leaves must be cooked thoroughly; undercooked leaves can irritate the mouth and throat.
•If available, a pinch of fresh thyme or a little spring onion can be added to the stew for extra Caribbean flavor.
•For softer dumplings, do not overwork the dough after adding the water.
•Serve as a light main dish or alongside stewed fish, beans, or a richer island-style gravy.

Steps

1
Bring a medium pot of water to the boil for the dumplings. While it heats, finely chop the dasheen leaves, onion, and tomato, and mince the garlic. Removing tough stems helps the leaves cook quickly and evenly.
180 g dasheen leaves, stems removed and finely chopped80 g onion, finely chopped2 cloves garlic, minced100 g tomato, diced
2
Make the dumpling dough: in a bowl, combine the cornmeal, plain flour, and salt. Rub in the butter with your fingertips until the mixture looks slightly crumbly, then add the warm water and mix into a soft but not sticky dough. If it feels dry, add 1 teaspoon more water at a time.
80 g cornmeal100 g plain flour3 g salt20 g butter90 ml warm water
3
Divide the dough into 6 small dumplings and shape them into smooth ovals or rounds. Smooth surfaces help prevent cracking during boiling.
4
Lower the dumplings into the boiling water, reduce to a gentle simmer, and cook for 12-14 minutes until firm and cooked through. They should float and feel set when lifted. Remove with a slotted spoon and set aside.
5
While the dumplings cook, melt the butter in a second pan over medium heat. Add the onion and cook for 2 minutes until softened but not browned, then stir in the garlic for 30 seconds until fragrant.
15 g butter80 g onion, finely chopped2 cloves garlic, minced
6
Add the tomato, chopped dasheen leaves, salt, black pepper, and water. Stir well, cover, and simmer for 8-10 minutes until the leaves are tender and the stew is lightly thickened. The leaves should be fully wilted with no raw, itchy texture.
100 g tomato, diced180 g dasheen leaves, stems removed and finely chopped3 g salt1 g black pepper350 ml water
7
Add the cooked dumplings to the stew and simmer for 2 minutes so they absorb some of the flavor. Taste and adjust seasoning if needed, then serve hot with some stew spooned over the dumplings.

Origin & History

Dasheen, a staple root-and-leaf crop across the Caribbean, is widely used in home cooking for soups, stews, and callaloo-style dishes. Dumplings made from flour or cornmeal are another everyday island staple, valued for stretching meals and adding comfort and substance. This pairing reflects practical, traditional Caribbean cooking built on affordable local ingredients.

caribbean dasheen dumplings vegetarian boiled stewed beginner

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Dasheen Dumplings with Stewed Dasheen Leaves

Steps

Bring a medium pot of water to the boil for the dumplings. While it heats, finely chop the dasheen leaves, onion, and tomato, and mince the garlic. Removing tough stems helps the leaves cook quickly and evenly.

180 g dasheen leaves, stems removed and finely chopped80 g onion, finely chopped2 cloves garlic, minced100 g tomato, diced

Make the dumpling dough: in a bowl, combine the cornmeal, plain flour, and salt. Rub in the butter with your fingertips until the mixture looks slightly crumbly, then add the warm water and mix into a soft but not sticky dough. If it feels dry, add 1 teaspoon more water at a time.

80 g cornmeal100 g plain flour3 g salt20 g butter90 ml warm water

Divide the dough into 6 small dumplings and shape them into smooth ovals or rounds. Smooth surfaces help prevent cracking during boiling.

Lower the dumplings into the boiling water, reduce to a gentle simmer, and cook for 12-14 minutes until firm and cooked through. They should float and feel set when lifted. Remove with a slotted spoon and set aside.

While the dumplings cook, melt the butter in a second pan over medium heat. Add the onion and cook for 2 minutes until softened but not browned, then stir in the garlic for 30 seconds until fragrant.

15 g butter80 g onion, finely chopped2 cloves garlic, minced

Add the tomato, chopped dasheen leaves, salt, black pepper, and water. Stir well, cover, and simmer for 8-10 minutes until the leaves are tender and the stew is lightly thickened. The leaves should be fully wilted with no raw, itchy texture.

100 g tomato, diced180 g dasheen leaves, stems removed and finely chopped3 g salt1 g black pepper350 ml water

Add the cooked dumplings to the stew and simmer for 2 minutes so they absorb some of the flavor. Taste and adjust seasoning if needed, then serve hot with some stew spooned over the dumplings.

Origin & History