Stuffed Plantain Dumplings

hubs thought they were chickpeas at first - I think the texture threw him off

hubs thought they were chickpeas at first – I think the texture threw him off

Hubs and I went to Cuba about three years ago, back when I was still a pescatarian.

Neither of us spoke any Spanish at the time (I’m halfheartedly doing a Rosetta course now so know a few bits and pieces) and trying to explain our dietary preferences was tough.

the aromatic filling

the aromatic filling

“Sin carne! Pez? Pescado?” I said in vain to the overly enthusiastic waiter who nodded vigorously and returned 20 minutes later to slide a plate in front of me.

A brown, crispy lump of something stared back at me.

yes, I know. I missed my calling as a hand model

yes, I know. I missed my calling as a hand model

“What is this?” I whispered to hubs who shrugged and suggested that I slice it open and perform an autopsy to give us some clues.

It turned out to be deep fried fish, stuffed with a layer of cheese and, under that, some gristly meat.

plantains, or as I like to call them, "weird-ass bananas"

plantains, or as I like to call them, “weird-ass bananas”

So when I asked for something on the menu without meat, he’d brought me meat…inside a cheesy ball of fish.

Good job there was plenty of the ubiquitous Cuban side dish – old, reliable plantains.

they're awesomely versatile too

they’re awesomely versatile too

Stuffed Plantain Dumplings (makes 6 small dumplings )

*adapted from Reza Mahammad

  • 2 large, green plantains
  • 1/4 cup coconut oil
  • 1 tbsp fresh coriander/cilantro
  • 1 tsp ginger root, grated
  • 1 green chili, de-seeded and finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  1. Cut the plantains into thirds and, keeping the skin on, place in a pot of boiling water.
  2. Boil for 20 minutes until tender then remove and let cool. Peel off the skin and transfer to a large mixing bowl. Mash until smooth and season well.
  3. Combine the cilantro, ginger, chili, garlic, salt and cumin in a bowl.
  4. Grab a tbsp of the mixture and make a small well in the centre.  Place about a tsp’s worth of the spice mix into the centre of the mashed plantain then roll up into a ball. Repeat until the plantain is used up.
  5. Add the coconut oil to a heavy bottomed frying pan. Heat then carefully add the plantain dumplings to the pan. Fry until golden, turning to ensure they get crispy on all sides.

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This post was also shared at Party Wave Wednesday


12 thoughts on “Stuffed Plantain Dumplings

  1. Pingback: Beef & Plantain Chili | Things My Belly Likes

  2. Pingback: Stuffed Shallots | Things My Belly Likes

  3. Pingback: Mofongo (fried plantain balls) | Things My Belly Likes

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