If you love green banana then you will have to try these recipes, Green Banana Run Down, Banana Porridge and Jamaican Blue Draws. My friend Monique recently requested that I share my recipe for green banana dumplings with her, I decided to share it here for all my readers as well.
Green Banana Dumplings
I grew up in Jamaica eating fried and boiled dumplings made in various forms with varied ingredients. The basic ingredients are flour, water, salt, similar to my Jamaica Boiled Dumplings recipe.
Variations of boiled dumpling include Cassava Dumplings and green banana dumplings. Boiled dumplings taste great with stews, curries, steamed vegetables and added to soups.
Green Banana Dumpling Ingredients
- Green Banana – unripe bananas are used to make these dumplings, they have green skin, starchier than ripe bananas and the flesh is very firm to touch.
- Flour – I used all-purpose gluten-free flour.
- Salt
- Water.
How To Make Green Banana Dumplings?
- Bring water to a boil with 1/2 teaspoon of salt in a large pot on medium-high, in the meanwhile prepare your dumplings.
- Peel green bananas, cut the ends off the banana, make a vertical cut just beneath the skin to reveal the white flesh, pry the skin off using a knife or peel with the knife. Discard the skin.
- Using a box grater, rub the banana up and down the smallest holes until all the banana is grated, repeat with the other bananas until you have about 1 cup full.
- Place the grated banana in a bowl, add flour, salt and mix to combine. Add the water and knead to form a dough ball.
- Divide dough into equal parts to form about 9 or 10 balls, take each ball and flatten to about 1/2 an inch thickness.
- Place dumplings in boiling water, reduce to simmer for 30 minutes, dumplings should become more buoyant.
- Remove from boiling water with a slotted spoon and serve.
Other Green Banana Recipes To Prepare
What To Serve With Boiled Dumplings?
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisine: Jamaican
Nutrition
(Per serving)- Energy: 273 kcal / 1141 kJ
- Fat: 1 g
- Protein: 6 g
- Carbs: 61 g
Cook Time
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
- For: 5 Servings
Ingredients
- 3-4 medium green bananas
- 2 1/4 cups flour, (I used all-purpose gluten-free flour)
- 1/2 teaspoon salt
- 1 cup water
Instructions
- Bring water to a boil with 1/2 teaspoon of salt in a large pot on medium-high, in the meanwhile prepare your dumplings.
- Peel green bananas, cut the ends off the banana, make a vertical cut just beneath the skin to reveal the white flesh, pry the skin off using a knife or peel with the knife. Discard the skin.
- Using a box grater, rub the banana up and down the smallest holes until all the banana is grated, repeat with the other bananas until you have about 1 cup full.
- Place the grated banana in a bowl, add flour, salt and mix to combine. Add the water and knead to form a dough ball. If your dough is too sticky, you can add extra flour and if not all the flour is incorporated, add a little water.
- Divide dough into equal parts to form about 9 or 10 balls, take each ball and flatten to about 1/2 an inch thickness.
- Place dumplings in boiling water, reduce to simmer for 30 minutes, dumplings should become more buoyant.
- Remove from boiling water with a slotted spoon and serve.
Could you use cassava flour for our gluten free friend?
Love your recipes. We wish we could get callaloo here in NJ
Freda, you can use cassava flour but not cassava or tapioca starch. Thank you, I used to grow callaloo in New Jersey, seeds are sold online. It should be sold in East Orange, Irvington areas in West Indian supermarkets. I also used to purchase it at Chinese supermarkets East Brunswick and Indian supermarkets in Edison when I lived there.
Turned out good, but would add sugar next time. Used ripe banana, and mashed it instead of grating. ♥♥ Thank you for this recipe!
Anon, it is not meant to be sweet, it is supposed to be eaten with savory dishes. It is a Jamaican recipe and we all serve it as a side dish in Jamaica.
How interesting! It really is delicious! However, I am interested to see if I can turn it into some kind of dessert for us by adding sugar! Thanks again for this recipe, and God bless.
Anon, that’s a great idea. You have me thinking. You are very creative! God bless you and your family.
Did you use green bananas or a green plantain? because I made these and it did not go well. It was all mushy and I made sure that the bananas were green and sturdy but when grated it it became really soft making it almost impossible to grate!!
Yes green bananas and don’t forget to add flour, I made it 3 times this past week. Going to eat some for Sabbath lunch today and there are perfect every time just like the photo. I’m serving mine with curry tofu and I added cauliflower florets, steamed Jamaican callaloo with okras. Delicious, tastes better than regular dumplings.
Thank you for replying! I’ll try to make them again this weekend.
No problem, please let me know how it turns out.
Another hit, I made these with the green banana rundown. My fear of being gluten free was not being able to eat dumpling but it’s full steam ahead from here thank you so much.
Andria, I’m so happy you enjoyed it. Thank you for your feedback.
Very good recipe, thank you!
I’m so happy you enjoyed it, thank you.
This was so delicious, thank you for the recipe!