In The Marley Kitchen: Callaloo and Smoky Gouda Fried Dumplings
My garden is full of callaloo right now...which means I get to enjoy one of my favorite dishes...CALLALOO AND SMOKY GOUDA FRIED DUMPLINGS! They are a great way to enjoy cheese while getting in your greens. This recipe is also featured in my new cookbook out this summer; Cooking with Herb, available now for Pre-Order HERE.
SERVES 8 (MAKES 16 DUMPLINGS)
Dumpling Dough -2 cups all-purpose flour -1 teaspoon baking powder -1⁄2 teaspoon fine sea salt -1 tablespoon coconut oil
Filling -2 cups packed fresh callaloo or baby spinach, roughly chopped -1⁄2 yellow onion, finely chopped -1 small plum tomato, finely chopped -1 large garlic clove, minced -1⁄2 Scotch bonnet pepper, finely chopped (seeded for less heat) -1 teaspoon finely chopped fresh thyme -1⁄4 teaspoon fine sea salt -1⁄2 cup shredded smoked Gouda cheese -About 6 cups vegetable oil
-Guava Ketchup (recipe is also in cookbook)
-Dumpling Dough: Whisk together the flour, baking powder, and salt in a large bowl. Add the oil and work it in with your fingertips until the mixture looks crumbly. Stir in 1⁄3 cup water, kneading the mixture until it comes together. Add more water, 1 tablespoon at a time, until you can knead the dough into an evenly textured ball without any dry patches (you may need to add up to 3 more tablespoons water depending on the dryness of your flour and the humidity of your kitchen).
-Filling: Add 2 tablespoons water to a medium nonstick skillet. Add the callaloo or spinach to the skillet followed by the onion, tomato, garlic, Scotch bonnet, thyme, and salt. Cover and cook over medium heat until the spinach is completely wilted, 2 to 3 minutes. Transfer the mixture to a colander and set in the sink to drain until completely cooled. Place the callaloo mixture in a bowl and stir in the grated smoked Gouda.
-Pour 2 inches oil into a deep saucepan and heat to 375°F over medium-high heat.
-While the oil heats, assemble the dumplings: Break off a tablespoon of dough and knead it with your thumbs until smooth, then roll it into a ball. Use your fingers and thumbs to flatten it into a thin 4-inch disk. Make the “OK” sign with the forefinger and thumb of your nondominant hand and place the dough on top of the “O.” Press the dough into the “O” to make a little bowl, then add about 1⁄2 tablespoon of the filling. Gather the edges of the dough and pinch them together, sealing the dumpling shut. Repeat with the rest of the dough and the filling.
-Add 4 to 5 dumplings to the hot oil (you don’t want to overcrowd the pan or the temperature of the oil will drop, and instead of frying up crispy the dumplings will absorb the oil and be greasy). Fry them on all sides until golden brown, 2 to 3 minutes total. Use a slotted spoon or frying spider to transfer the dumplings to a plate lined with paper towels. Add more dumplings to the pan and repeat. Serve with Guava Ketchup, if desired.
Reprinted from Cooking with Herb by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Cedella Marley LLC.