ACKEE & SALTFISH STUFFED FRIED DUMPLINGS

saltfish

🥗Healthier: canned tuna

💰Cheaper: canned mackerel

Canned tuna is lower in sodium and more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while being healthier.

Soak the saltfish in cold water overnight, covering it completely.

In the morning, drain the salty water and pour boiling water over the saltfish, letting it soak for another hour.

Break the saltfish into smaller pieces, checking for any bones.

Rinse the ackee by filling it with cold water, covering it with a hand, and tipping it to drain without mashing it, repeating until the water runs clear.

Heat a pan and add oil, then sauté onions and peppers for a couple of minutes until they start to soften.

Add the saltfish to the pan along with black pepper, everyday seasoning, aromat, smoked paprika, minced garlic, and seafood seasoning; mix well.

Carefully add the ackee to the pan, avoiding excessive stirring to prevent mashing it, and add more black pepper and smoked paprika.

Chop and add half a scotch bonnet pepper, a vine tomato, and thyme to the mixture, then fold everything gently together.

Cover the pan with a lid and let it stew for about five minutes to allow the flavors to meld.

Prepare the dumpling dough by mixing all-purpose flour with coconut sugar and kneading it in a mixer until smooth.

Roll out the dough to about an inch thick and cut out disks using a cookie cutter.

Flatten the remaining dough to make smaller dumplings.

Heat vegetable oil in a pan until hot, then carefully add the dumplings to fry, flipping them as needed to ensure they cook through.

Check the ackee and saltfish mixture for seasoning, adjusting with more black pepper if desired, and stir in chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens