Jamaican Curry Dumplings and Mango Relish

This is an old recipe that I’ve been making for years. Originally from Emeril Lagasse. Like many recipes here, I’ve putting them in one place to make it mostly easier for me to find them. Instead of having printed pages all over the kitchen.

It’s a great party appetizer or works well for a pot luck.



  • 1 pound ground pork
  • 1 green onion, finely chopped
  • 1 tablespoon minced ginger
  • 2 tablespoons minced red bell pepper
  • 1 small carrot, minced
  • 2 to 3 tablespoons prepared curry paste
  • 1 tablespoon prepared salsa
  • Lettuce leaves
  • 30 round won-ton wrappers


In a large bowl, combine the pork, onion, ginger, bell pepper and carrot.

In a small bowl, dilute the curry paste with 1 tablespoon water and combine with the salsa. Pour the curry mixture into the pork mixture and blend thoroughly.

Line racks of a bamboo steamer with the lettuce leaves to prevent sticking. To form the dumplings, place 1 teaspoon of the filling on each won-ton wrapper.

Moisten the edges with water; fold the won-ton wrapper over the filling to form a half moon. Moisten the ends and turn up to close. Set the dumplings on the lettuce leaves, not allowing the dumplings to touch.

When the racks are full, set the steamer over boiling water in a wok and steam until the dumplings are cooked through and firm, 12 to 15 minutes. Let the dumplings rest a few minutes before serving with Mango Relish.


Note: Dumplings can be made 2 weeks ahead, covered tightly and frozen. Do not thaw before steaming.


  • 3 mangoes, peeled, seeded and chopped
  • 1 large onion, finely chopped
  • 1 Scotch bonnet or habanero pepper, seeded and finely chopped
  • One-fourth cup white vinegar
  • One-fourth cup olive oil
  • One-half tablespoon salt
  • One-half tablespoon freshly ground black pepper


In a large bowl, combine the mangoes, onion, Scotch bonnet, vinegar, oil, salt and pepper. Cover and refrigerate at least 1 hour. The longer you wait to serve, the better this relish tastes.

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