Oat and Sweet Potato Dumplings with Coconut Curry Broad Beans & Saltfish

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Rolled Oats (fine rolled oats, blended into a powder)
• 1 cup Water (lukewarm, adjust as needed for dough consistency)
• 1 tsp Salt
• 2 medium Sweet Potatoes (peeled and diced 1‑inch cubes)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Turmeric Powder
• 1/2 cup Saltfish (Salted Cod) (desalted, flaked)
• 1 cup Broad Beans (fresh or frozen, thawed)
• 1/2 cup Jamaican Smoked Sausage (diced)
• 1 medium Onion (finely chopped)
• 1 small Scotch Bonnet Pepper (minced, seeds removed for less heat)
• 2 cloves Garlic (minced)
• 1 cup Coconut Milk (full‑fat)
• 1 tbsp Fresh Thyme Leaves (chopped)
• 1/4 tsp Black Pepper (freshly ground)
• 1 tsp Lime Juice (optional, for brightness)

Instructions

1. Blend Dry Ingredients

   Add the sifted flour, rolled oats, and salt to the blender. Pulse briefly to combine the dry ingredients.

   Time: PT3M

2. Add Water and Form Dough

   With the blender running, slowly pour in the lukewarm water until a soft, slightly sticky dough forms. The mixture should feel like a thick batter that can be handled with wet hands.

   Time: PT5M

3. Knead and Rest Dough

   Transfer the dough to a mixing bowl, knead briefly (about 1 minute) until smooth. Let it rest for 5 minutes to allow the oats to absorb moisture.

   Time: PT5M

4. Shape Dumplings

   Pinch off portions of dough (about the size of a walnut), roll into balls, then flatten slightly to form dumplings.

   Time: PT10M

5. Cook Sweet Potatoes and Dumplings

   In a saucepan, bring 4 cups of water to a boil. Add the diced sweet potatoes and simmer for 5 minutes, then gently add the dumplings. Cook together for 15‑20 minutes, or until the sweet potatoes are fork‑tender and the dumplings float and hold their shape.

   Time: PT20M

   Temperature: boiling

6. Prepare Coconut Curry Base

   While the dumplings cook, heat olive oil in a skillet over medium heat. Add turmeric powder and stir for 30 seconds to release aroma.

   Time: PT2M

   Temperature: medium

7. Sauté Aromatics

   Add the chopped onion, minced garlic, and minced Scotch bonnet pepper to the skillet. Sauté until the onion becomes translucent, about 4 minutes.

   Time: PT4M

   Temperature: medium

8. Add Protein and Beans

   Stir in the diced smoked sausage, flaked saltfish, and broad beans. Cook for another 3 minutes, allowing the flavors to meld.

   Time: PT3M

   Temperature: medium

9. Incorporate Coconut Milk

   Pour in the coconut milk, bring the mixture to a gentle simmer, then add chopped thyme, black pepper, and lime juice if using. Simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: simmer

10. Combine and Serve

    Using a slotted spoon, transfer the cooked dumplings and sweet potatoes into the coconut curry, allowing them to soak up the sauce for 2 minutes. Serve hot, garnished with extra thyme leaves if desired.

    Time: PT2M

    Temperature: hot

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

14 g

Fiber

6 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Rolled Oats: Quick‑Cooking Oats, Oat Flour
• Instead of Salt: Sea Salt
• Instead of Sweet Potatoes: Butternut Squash
• Instead of Olive Oil: Vegetable Oil, Coconut Oil
• Instead of Turmeric Powder: Ground Cumin (for color)
• Instead of Saltfish (Salted Cod): Dried Salted Haddock
• Instead of Broad Beans: Green Peas
• Instead of Jamaican Smoked Sausage: Andouille Sausage, Chorizo
• Instead of Onion: Shallot
• Instead of Scotch Bonnet Pepper: Habanero, Jalapeño
• Instead of Garlic: Garlic Powder (1/4 tsp)
• Instead of Coconut Milk: Coconut Cream diluted 1:1 with water
• Instead of Fresh Thyme Leaves: Dried Thyme (1 tsp)
• Instead of Lime Juice: Vinegar (1 tsp)

Equipment Needed

• Blender
• Mixing Bowl
• Saucepan
• Skillet
• Wooden Spoon
• Measuring Cups
• Chef's Knife
• Cutting Board
• Ladle (optional)

Critical Steps — Do Not Skip

• Achieving the correct dough consistency – it should be wet but manageable.
• Gentle handling of dumplings while cooking to prevent them from falling apart.
• Simmering coconut milk without a hard boil to avoid curdling.

Chef Tips from the Video

• Toast the rolled oats lightly before blending for a nuttier flavor.
• Desalt the saltfish by soaking it in cold water for 2‑3 hours, changing the water several times.
• For extra fluffiness, steam the dumplings for the last 5 minutes instead of boiling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Dumplings can be frozen raw on a tray, then transferred to a zip‑top bag for up to 1 month. Reheat directly in boiling water.

Room temperature: Not recommended; the dish contains perishable proteins.

Make-Ahead Tips

• Prepare the dumpling dough a day ahead and keep it covered in the fridge; shape dumplings when ready to cook.
• The coconut curry sauce improves in flavor after resting for 30 minutes; reheat gently before serving.

Frequently Asked Questions