Caribbean🍞 Bread & bakery

Ackee and Saltfish Stuffed Dumplings

Name: Ackee and Saltfish Stuffed Dumplings
Cuisine: Caribbean
Ingredients: ~¾ lb saltfish; ~2 cans ackee; 1 lb all-purpose flour; 4 tbsp brown sugar; 1½ tbsp butter; 1 tbsp baking powder; ½ tsp salt; ~½ cup cold water; ~3 cups grapeseed oil; ~3-4 medium tomatoes; ~1 medium red bell pepper; ~1 medium green bell pepper; ~1 Scotch bonnet pepper; ~1 medium onion; ~4 cloves garlic; ~2 scallion; ~2 sprigs fresh thyme; ~½ tsp dried thyme; ½ tsp black pepper; 1½ tsp garlic powder; ½ tsp seasoning powder

Jamaica's national dish—the classic ackee and saltfish combination—stuffed inside homemade flaky fried dumplings. Crispy golden exterior with a savory filling of ackee, saltfish, and fresh vegetables.

Adapted from a video by Deddy's Kitchen

How to make Ackee & Saltfish STUFFED DUMPLIN! | Deddy's Kitchen

Watch on YouTube

Ingredients

saltfishboiled 2-3 times to remove salt~¾ lbest.
ackeecanned or fresh~2 cansest.
all-purpose flour1 lb
brown sugarwhite sugar preferred if available4 tbsp
butterat room temperature; can use 2 tbsp1½ tbsp
baking powder1 tbsp
saltsmall amount, as saltfish already contains salt½ tsp
cold water

Steps

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1
Prepare the saltfish by placing it in a pot with cold water and bringing to a boil. Once boiling, pour off the water and rinse with cold water. Repeat this process 2-3 times depending on desired salt level.
2
Make the dough by combining 1 pound of flour, 4 tablespoons brown sugar (or white sugar), 1.5 tablespoons room-temperature butter, 1 tablespoon baking powder, and 0.5 teaspoon salt in a bowl.
3
Gradually add cold water while mixing until the dough comes together. Wrap in plastic wrap and let rest for 20 minutes to 1.5 hours in the fridge or at room temperature.
4
Prepare the ackee by letting it cool after boiling, then gently break it into small pieces using clean hands.
5
Make the filling by heating grapeseed oil in a pot over high heat. Add tomatoes, Scotch bonnet pepper, garlic, scallion, green bell pepper, red bell pepper, onion, and thyme, and sauté until fragrant.
6
Add the cooked and drained saltfish, then cook over medium heat. Season with 0.5 teaspoon black pepper, 1.5 teaspoons garlic powder, and 0.5 teaspoon seasoning powder (optional).
7
Fold in the ackee, stirring gently to keep it in whole pieces. Continue cooking until flavors combine, then remove from heat and let cool slightly.
8
Roll out the dough by sprinkling flour on a clean work surface. Roll each piece of dough into thin rounds about 3-4mm thick, not too thin or too thick.
9
Fill each dough round with a spoonful of cooled ackee and saltfish filling in the center. Fold into a half-moon shape and pinch the edges firmly to seal, ensuring no gaps.
10
Fry the dumplings in a deep fryer or deep pan filled with oil preheated to 300-325°F. Gently place the sealed dumplings into the hot oil.
11
Fry for about 10 minutes on the first side until it starts to change color, then flip. Fry the other side for another 10 minutes until the dough is fully cooked and golden brown. Flip again and fry for 2-3 more minutes if needed to ensure the dough is completely cooked through.
12
Remove the fried dumplings using tongs or a slotted spoon and place on paper towels to drain excess oil. Serve hot.

Ackee and Saltfish Stuffed Dumplings

Ingredients

Steps

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