How to make Ackee & Saltfish STUFFED DUMPLIN! | Deddy's Kitchen

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper offers a milder flavor and is usually cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is often less expensive than specialty flours.

Start by boiling the saltfish in water to remove excess salt, boiling it at least two to three times, pouring off the water each time and adding fresh cold water to boil again.

Once the saltfish is boiled, taste it to check for saltiness and adjust by boiling it again if necessary.

In a mixing bowl, combine 1 pound of flour, 4 tablespoons of organic brown sugar, 1.5 tablespoons of room temperature butter, 1 tablespoon of baking powder, and 1 teaspoon of salt.

Mix the dry ingredients together thoroughly.

Gradually add water little by little to the flour mixture while mixing until a dough forms.

Once the dough comes together, wrap it in plastic wrap and let it rest, allowing it to rise in the fridge or at room temperature.

Prepare the filling by chopping the red and green bell peppers, cherry tomatoes, onion, thyme, garlic, and scallions into small pieces for stuffing the dumplings.

Once the saltfish is ready, remove it from the pot and let it cool slightly before flaking it into small pieces.

Combine the flaked saltfish with the chopped vegetables to create the filling for the dumplings.

Take the rested dough and divide it into small balls, flattening each ball into a disc.

Place a spoonful of the ackee and saltfish filling in the center of each disc of dough.

Fold the dough over the filling and seal the edges tightly to form a dumpling.

Boil a pot of water and gently drop in the dumplings, cooking for about 10 minutes until they float to the surface.

Remove the dumplings from the water and drain on paper towels before frying them in hot oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens