Cassava Dumplings

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These cassava dumplings are chewy and hearty, a great side dish made with only 4 ingredients including water and salt. Cassava dumpling recipe that is high in fiber, made from freshly grated cassava/yucca and all-purpose gluten-free flour, boiled in water until they are light and floating.

Cassava Dumplings

Yucca dumplings are delicious served with Vegan Ackee, Jamaican Vegan Run Down and Jamaican Callaloo. I grew up in Jamaica eating boiled dumplings pretty often, it was a staple in my home, mostly made with white flour, salt, and water.

However my mom also added other ingredients to her dumplings as well, she also made cornmeal dumplings, green banana dumplings (my favorite) and cassava dumplings.

These cassava dumplings, are vegan, gluten-free, grain-free and easy to prepare, similar to my Jamaican Boiled Dumplings

Cassava Dumplings with avocado, and ackee on the plate, collard greens in the badk

Cassava Dumplings

Two of my fondest memories of dumplings are, as a child spending summer holidays getting together with neighborhood friends to pool our money together to make a meal of large dumplings that we called 'cartwheels', ackees that were freshly picked from our tree and roasting breadfruit with limeade, the food was cooked on open fire outdoors. 

My second memory was as a nursing student in Leicester England, I visited my friend Danielle who lived with her family in Paris, I knew little French at the time. Her Sister-in-law who didn't speak English prepared a stew of lima beans with lots of dumplings that were very delicious. I wanted to share my gratitude so I kept saying, 'Je T'aime Dumplings, Je T'aime Dumplings'. Everyone had a good laugh.

Fresh cassava on cutting board with a bag of gluten-free flour in the background

What Is Cassava?

Cassava is a tuber that is native to South America, it is grown in tropical regions. The tuber needs to be cooked before eaten or else it can be toxic. Cassava can be used in place of potatoes in recipes.

Cassava also called yuca, yucca, is used to make tapioca starch, Garri. 

Cassava Dumplings Ingredients

  • Cassava
  • Gluten-Free All-Purpose Flour
  • Salt
  • Water

How To Peel Cassava?

  1. Wash cassava and dry with a paper towel. To peel cassava root, cut the ends, the flesh should be white. smell fresh and clean. 
  2. Slice down the yucca root vertically, cut through the skin to the white flesh using a sharp knife, peel the skin to remove from the white flesh.
  3. Cut the root in 3 pieces, then cut each piece in half lengthwise, remove the inner woody core.

How To Grate Cassava?

  1. Using a box grater, place the grater in a bowl, use on hand to hold the grater in place and the second to hold the cassava. 
  2. Rub the cassava on the smallest hole size of the grater in an up and down motion on the grater. Repeat until all the cassava pieces are grated.

How To Make Cassava Dumplings?

  1. Meanwhile, bring water to boil in a large pot on medium-high heat. 
  2. Add all-purpose flour, salt in a medium bowl and mix well. Add water and knead to form a dough. You can add more water if the dough is too dry or add more flour if the dough is too soft. 
  3. Divide the dough into 8 equal pieces, roll each dough into balls using the palm of your hands, flatten the dough into a round disk. 
  4. Place dumplings into boiling water, reduce heat to simmer for 30 minutes. 

How To Store Cassava Dumplings?

Store leftover cassava dumplings in the liquid they were boiled in a container with a lid, place in the refrigerator after they are cooled, they will last for about 3 days.

Traditionally we drain leftover dumplings, slice them in half in the center, and fry them or lightly saute in oil until golden brown and crisp, delicious served as a breakfast side dish.

What To Eat With Your Cassava Dumplings?

 

Categories

Categories: ,
Course:

Nutrition

Energy:
146 kcal / 610 kJ
Protein:
3 g
Carbs:
31 g
Per serving

Cooking Time

Preparation:
20 min
Cooking:
30 min
Ready in:
50 min
For:
8 Servings

Ingredients

Instructions

  1. Meanwhile, bring water to boil in a large pot on medium-high heat. 
  2. Add all-purpose flour, cassava, salt in a medium bowl and mix well. Add water and knead to form a dough. You can add more water if the dough is too dry or add more flour if the dough is too soft. 
  3. Divide the dough into 8 equal pieces, roll each dough into balls using the palm of your hands, flatten the dough into a round disk. 
  4. Place dumplings into boiling water, reduce heat to simmer for 30 minutes. 

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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4 Comments
  1. Debi
    August 20, 2019

    These look interesting. I’ve never used cassava before, but I just might try these. I don’t see the cassava in the instructions. Is it added with the water?

    • Michelle Blackwood
      August 20, 2019

      Debi, thank you. If you have had regular Caribbean boiled dumplings then these are similar. Thank you I edited the recipe.

  2. Annette
    August 16, 2019

    Making these, they bring back wonderful memories!