Jamaican Curry Dumplings

  • 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
  • Mango Relish (recipe follows)


  • 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.

Mango Relish


  • 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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