Callaloo Crab Dumplings

Dumpling Wrappers

• • 2 cups all-purpose flour
• • 1/2 tsp salt
• • 3/4 cup warm water
• • 1 tbsp vegetable oil

Filling

• • 1 lb fresh lump crab meat
• • 2 cups callaloo (or spinach), chopped and blanched
• • 1/2 cup coconut milk
• • 3 cloves garlic, minced
• • 2 scallions, finely chopped
• • 1 scotch bonnet pepper, seeded and minced
• • 2 tbsp fresh thyme leaves
• • 1 tsp ground allspice
• • Salt and black pepper to taste

Instructions

1. 1. Make dough: Mix flour and salt. Add water and oil, knead for 5 minutes until smooth. Cover and rest for 30 minutes.
2. 2. Prepare filling: Blanch callaloo in boiling water for 2 minutes, drain and squeeze dry. Chop finely.
3. 3. Cook filling: Sauté garlic, scallions, and scotch bonnet in oil. Add callaloo, coconut milk, thyme, and allspice. Simmer 5 minutes.
4. 4. Add crab: Fold in crab meat gently. Season with salt and pepper. Let cool completely.
5. 5. Roll wrappers: Divide dough into 24 pieces. Roll each into thin 3-inch circles.
6. 6. Fill dumplings: Place 1 tablespoon filling in center of each wrapper. Moisten edges with water, fold in half, and pleat to seal.
7. 7. Steam: Place dumplings in steamer basket lined with parchment. Steam for 12-15 minutes until translucent and cooked through.
8. 8. Serve: Serve hot with spicy dipping sauce or lime wedges.