📖 Instructions

1. **Prepare the Callaloo:** Thoroughly wash the callaloo leaves. Remove any tough stems and coarsely chop the leaves. Think about it as preparing spinach.
2. **Sauté Aromatics:** In a large pan or pot, heat olive oil over medium heat. Add chopped onion, garlic, bell pepper, and Scotch bonnet pepper (if using). Sauté until the vegetables are softened and fragrant, about 5-7 minutes. I love the smell of onions and garlic caramelizing…it is heavenly!
3. **Cook the Callaloo:** Add the chopped callaloo to the pan. Stir well to combine with the aromatics. Cook until the callaloo wilts and becomes tender, about 10-12 minutes. Season with salt, black pepper, and a pinch of allspice. It should reduce in volume significantly, like spinach would.
4. **Incorporate Crabmeat:** Gently fold in the crabmeat into the callaloo mixture. Be careful not to break the crabmeat into small pieces. Cook for another 3-5 minutes until the crabmeat is heated through. Remove from heat and let it cool slightly. Give it a taste and adjust seasoning as needed. I generally add an extra pinch of salt…but that is just me.
5. **Make the Dumpling Dough:** In a large bowl, combine all-purpose flour, cornmeal, baking powder, and salt. Mix well. Gradualy, add warm water, mixing constantly until a dough forms. The dough should be soft but not sticky. If it's too wet, add a little more flour, one tablespoon at a time. If its too dry add a splash of warm water.
6. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, until it becomes smooth and elastic. The dough should feel pliable and easy to work with. The key is not to overwork it!
7. **Rest the Dough:** Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
8. **Assemble the Dumplings:** Divide the dough into small, equal-sized balls (about 1.5-2 inches in diameter). On a lightly floured surface, roll out each ball into a thin circle, about 3-4 inches in diameter. Aim for a uniform thickness so they cook evenly.
9. **Stuff the Dumplings:** Place a spoonful of the callaloo and crabmeat filling in the center of each dough circle. Do not overstuff, or the dumplings will be difficult to seal. About 1-2 tablespoons of filling per dumpling should be sufficient.
10. **Seal the Dumplings:** Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, ensuring no filling escapes during cooking. You can also crimp the edges with a fork for a decorative touch. I like to make a few pleats for an authentic look.
11. **Steam the Dumplings:** Line a steamer basket with parchment paper or banana leaves to prevent sticking. Place the stuffed dumplings in the steamer basket, making sure they are not overcrowded. Steam over boiling water for about 15-20 minutes, or until the dumplings are cooked through and the dough is translucent.
12. **Fry the Dumplings (Optional):** For a crispier texture, you can pan-fry the steamed dumplings. Heat a little oil in a non-stick skillet over medium heat. Add the steamed dumplings and fry until golden brown on all sides, about 3-5 minutes. Be careful not to burn them!
13. **Serve and Enjoy:** Remove the steamed or fried dumplings from the steamer/skillet and let them cool slightly. Serve hot, garnished with fresh herbs or a drizzle of lime juice. These dumplings are delicious on their own or with a side of spicy dipping sauce. Best eaten fresh…trust me, they will disappear quickly!