1
Prepare the dumpling dough by mixing all-purpose flour (about 1.5 lb) with salt (1 tsp). Add brown sugar (2 tbsp) and softened butter (about 3.5 tbsp). Include baking powder to make the dumplings fluffy.
2
Gradually add water while kneading, mixing everything thoroughly. Add the water little by little rather than all at once.
3
Once the dough comes together, let it rest for at least 10 minutes.
4
Prepare the callaloo by washing both the callaloo greens and spinach thoroughly. Note that callaloo shrinks similar to spinach.
5
Wash and prepare all the aromatics and vegetables: onion, carrot, sweet pepper, scallion, scotch bonnet pepper, and tomato. Cut the dried thyme thinly to cook faster.
6
Heat virgin olive oil and butter (about 2 to 2.5 tbsp) over high heat in a large pot. Add the fresh green seasoning and prepared vegetables, sautéing until fragrant, about 1 to 2 minutes.
7
Add powdered seasoning, garlic powder, onion powder, seasoning salt, and black pepper (about 1 tsp). Continue cooking to develop the flavors.
8
Once the vegetables are fragrant, add the prepared callaloo. Cover the pot to let the greens wilt down in their own steam.
9
Once the callaloo begins to shrink, add the cleaned spinach. Mix everything together so the greens are evenly combined.
10
Reduce the heat to medium-low. Do not add any extra water since the greens will release their own moisture. Simmer for about 8 minutes, stirring occasionally to prevent the bottom from sticking.
11
While the callaloo simmers, prepare to fry the dumplings. Heat oil in a small pot over high heat. Once hot, reduce to medium heat before frying.
12
Tear off small pieces of dough. Roll each piece into a ball, then gently press and shape it into a disk using your thumb and fingers while keeping the edges slightly thicker.
13
Carefully place each shaped dumpling into the hot oil. Fry for about 2 to 3 minutes per side, turning frequently to ensure even cooking and golden color on all sides.
14
Once the dumplings are golden brown and cooked through, remove them with tongs or a slotted spoon and drain on paper towels.
15
Serve the fried dumplings in a bowl and ladle the callaloo gravy over them.
16
Serve hot. Taste the callaloo for seasoning and adjust if needed before serving.
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