Steamed Jamaican Beef Dumplings & Rice and Peas


This is not the best food combining meal, but it was fun to make. I always love making food that involves my hands and this one was pretty creative. Plus Michael loved it and the kick that I gave both the rice and the dumplings.

I am sure this would be so delicious with soy or veggie beef crumbles!!

Jamaican Beef Dumplings

Dumplings inspired by recipe from Gourmet May 2009

This should make about 40 small dumplings

  • 1/2 cup finely chopped scallion
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried thyme
  • 1 1/2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound ground beef
  • 2 tablespoons fine dry bread crumbs
  • Hot sauce (preferably Jamaican)
  • 30-40 dumpling or wonton wrappers

Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.

Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings. Have fun with making them in fun shapes, just make sure they are sealed.

If you want you can fry them, but for healthier steamed dumplings, boil water and place dumplings without crowding in your steamer (metal or bamboo). Cover and steam for 20 minutes.

Jamaican Rice and Peas
I can’t say how authentic this is, but it was fun to put this together. This makes a lot, 10 or so servings. My own creation 🙂 By the way, when Jamaicans say peas, they mean beans not green peas. So that is why you do not see any green peas in this recipe.
  • 1 can red kidney beans
  • 1 can of coconut milk
  • 1 can green chilies
  • 5 teaspoons of salt
  • 2 scallions, minced
  • 2 fresh thyme sprigs, left whole
  • 3-4 cups of long grain rice
  • 5-7 cups of water

Stir water, coconut milk, beans, salt, scallions, thyme, and chiles together. Bring to a boil and then reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard thyme.

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