THE LATEST Caribbean Cookbook comes to us from the Villa Belle Morne Rouge in Grenada, which sent in this delectable recipe for callaloo dumplings that the owners call “a fabulous example of Austro-Caribbean fusion comfort food.”

“These are one of our favorite dumplings,” say owners Christine Hagen. “I make a big batch and keep them in the freezer (uncooked and wrapped in plastic wrap) so that we always have a simple, quick and satisfying meal on hand. Pair these with your favorite salad for a casual dinner with friends.”

Callaloo Dumplings

lngredients
16 oz. hard dried white unseasoned bread cubes
1 onion, peeled and finely chopped
4 oz. butter
10 oz. fresh callaloo, washed, spun dry, and finely chopped in a food processor
1 3/4 cups milk
5 eggs
Salt and fresh pepper to taste
¼ teaspoon freshly grated nutmeg
1-3 heaping tablespoons flour
4 oz. butter
1 cup parmesan cheese, freshly grated

Directions

1. Place the bread cubes into a large bowl. ln a large frying pan over medium heat, melt the butter. Add the chopped onion and callaloo. Sautee till the onion is glassy, but not brown. Add the milk and bring to a boil.

2. Pour the hot milk, onion, callaloo mixture all over the bread cubes. Toss the bread well so that the milk is absorbed and the onion and callaloo is well distributed. Add the eggs, salt & pepper, and nutmeg, and
mix well – using your hands to mash & knead the mixture together. Add the flour one tablespoon at a time mixing well after each. The mixture should be able to stick together.

3. Wet your hands and scoop out a heaping soup spoon of dough. Roll the dough together to form a ball about the size of a racquet ball. Set aside and repeat with the rest of the dough. Chill the dumplings till ready
for use. If you freeze the dumplings, thaw them before boiling.

4. Bring a large pot of salted water to a low boil. Add the dumplings to the pot, reduce the heat to medium low, cover and let the dumplings simmer for 13-15 minutes.

5. Meanwhile in a melt the butter in a small pot and boil till lightly browned – taking care not to burn the butter! Scoop the dumplings out of the water with a slotted spoon, drain briefly on a towel, and serve immediately — three dumplings per person. Drizzle with melted brown butter and garnish generously with grated parmesan.