When I encountered Jamaican dumplings for the first time in the early seventies, I would never have imagined that I will ever like them, having been raised with southern german-style dumplings, which are very light and airy (if done correctly).
So when I saw these tough little dumplings, (resembling in shape Schwaebische Bubespitzle), I was skeptical, to say the least. But, while living in Jamaica in the eighties, I have come to love these Jamaican dumplings, but again – in order to be appreciated, they must be properly prepared, simmering for a long time in a flavorful stock, stew or soup .
Stock of your preference, veal, chicken, beef, pork, vegetable
Black beans, soaked overnight
Bacon, diced (substitute with salt pork if preferred)
Spicy sausage, pork, veal or beef
Assorted chilis, select according to your preferred heat level
Black pepper, freshly ground
Cilantro, coarsely chopped
Goose fat, rendered (use your favorite fat, canola oil, olive oil, butter, duck fat, goose fat, etc)
Saute bacon in fat until rendered, add onions, garlic, celery, chilis and sausage and saute until fragrant, add tomatoes, stock and beans. Season lightly with cumin, salt and pepper and simmer until the beans are “waxy”. Adjust seasoning if necessary. To serve, place soup into serving bowl, top with dumplings and sprinkle generously with cilantro .
Mix flour, water and salt into a smooth dough, roll small pieces into finger shaped noodles and simmer in stock until cooked through. ( Usually like o cook them straight in the soup, but for a nicer presentation I cooked them separate this time for better pictures
Bon Appetit ! Irie !