Cassava Dumplings

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.

5 from 3 votes

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Course: Side Dish

Cuisine: Jamaican

Keyword: cassava dumplings

Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 141kcal

Equipment

1 large pot

Ingredients

1 cup fresh cassava peel and grated, ( about 1 pound)
2 cups all-purpose gluten-free flour
1/2 teaspoon salt extra 1 teaspoon for boiling water
3/4 cup water

Instructions

Meanwhile, bring water to boil in a large pot on medium-high heat.
Add all-purpose flour, cassava, and 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.
Divide the dough into 8 equal pieces, roll each dough into balls using the palm of your hands, and flatten the dough into a round disk.
Place dumplings into boiling water, and reduce heat to simmer for 30 minutes.

Nutrition