3 mangoes, peeled, seeded and chopped
1 large onion, finely chopped
1 Scotch bonnet or habanero pepper, seeded and finely chopped
1/4 C. white vinegar
1/4 C. olive oil
1/2 T. salt
1/2 T. freshly ground black pepper
In a large bowl, mix 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. Makes 2 1/2 pints.
Jamaican Curry Dumplings
1 lb. ground pork
1 green onion, finely chopped
1 T. minced ginger
2 T. minced red bell pepper
1 small carrot, minced
2 to 3 T. prepared curry paste
1 T. prepared salsa
30 round won-ton wrappers
Mango Relish (recipe follows)
In a large bowl, combine pork, onion, ginger, bell pepper and carrot. In a small
bowl, dilute curry paste with 1 tablespoon water and combine with salsa. Pour
curry mixture into pork mixture and blend thoroughly.
Line racks of bamboo steamer with lettuce leaves to prevent sticking. To form
dumplings, place 1 teaspoon filling on each won-ton wrapper. Moisten edges with
water; fold won-ton wrapper over filling to form a half moon. Moisten ends and
turn up to close. Set dumplings on lettuce leaves, not allowing dumplings to
When racks are full, set steamer over boiling water in a wok and steam until
dumplings are cooked through and firm, 12 to 15 minutes. Let dumplings rest a
few minutes before serving with Mango Relish.
Makes 30 dumplings.
Note: Dumplings can be made 2 weeks ahead, covered tightly and frozen. Do not
thaw before steaming.