caribbeandasheendumplingsvegetarianboiledstewedbeginner

Dasheen Dumplings with Stewed Dasheen Leaves

Name: Dasheen Dumplings with Stewed Dasheen Leaves
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 80 g cornmeal; 100 g plain flour; 20 g butter; 3 g salt; 90 ml warm water; 180 g dasheen leaves, stems removed and finely chopped; 80 g onion, finely chopped; 2 cloves garlic, minced; 100 g tomato, diced; 15 g butter; 350 ml water; 3 g salt; 1 g black pepper

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.

30 min

2 servings

336 kcal

Caribbean

Ingredients

For the dumplings

80 gcornmeal
100 gplain flour
20 gbutter
3 gsalt
90 mlwarm water

For the stew

180 gdasheen leaves, stems removed and finely chopped
80 gonion, finely chopped
2 clovesgarlic, minced
100 gtomato, diced
15 gbutter
350 mlwater
3 gsalt
1 gblack pepper

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

336 kcal

Calories

Protein

52g

Carbs

11g

Fat

Fiber

Notes

•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.

Background

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.

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