Steamed Callaloo, Fresh Tomatoes & Boiled Dumpling

Cooking time of 25 minutes – Serves 1

Nutritional Information

• 320 Kcal
• 3.2g Fat
• 0.7g Saturates
• 57g Carbohydrates
• 8.3g Fibre
• 8.6g Protein
• 1.1g Salt

Allergens & Dietary Requirements

Allergens

• Gluten

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy-free

Ingredients

• 100g canned callaloo
• 1 large fresh chopped tomato
• 1/2 tsp olive oil
• pinch of salt 
• 62g plain white flour, sifted 
• 3-4 tbsp cold water 

Method

1. Place the flour, water and pinch of salt in a bowl and bring the dough together to a firm consistency
2. Then place the dough on a floured surface and knead the dough for 2 minutes
3. Add water to a pot and bring to boil
4. Break off pieces and form the dough into slightly flattened biscuits, about 2 inches across and place carefully into the pot of boiling water and boil for 5-10 minutes. Make sure they are not sticking together whilst boiling
5. While the dumplings boil, place the olive oil into a medium sized pan and heat
6. Then add the chopped tomatoes and callaloo. Sautee for 5-10 minutes
7. Return to the dumplings and place a fork through to check they are cooked. Once cooked, drain
8. Place the dumplings on a plate and serve with the cooked callaloo