Dumpling or tiger II Guyanese II

Here’s my #dumplingortiger. “Tiger” you say…well don’t fuss, it won’t bite you but the flavors will. This is an #oldtime Guyanese dish combining #dumplingsandsaltfish that has no relations to a real tiger. A mystery dish from our ancestors.

3-cups flour
1-tbsp yeast
1-tbsp fish seasoning
1-tsp black pepper
1-tsp baking powder
1/4-cup butter

Add yeast to 2 cups of warm water. Stir and set aside for 10 minutes.
In a bowl add flour, baking powder, fish seasoning, black pepper. Mix well so the spices are combined with the flour.
Add the butter and combine with the flour and spices.
Add the yeast mixture and knead by hand until the dough becomes slighty firm and is no longer sticking to your hand.
Cover with cling wrap and a towel and let rest for one hour.

2-cups shredded salt fish
6-green onions finely chopped
4-wiri wiri peppers chopped
2-medium white onions cut in cubes
4-tomatoes peel (removed skin) & copped in cubes
2-tbsp tomato paste
1-tbsp fish seasoning
1-tsp salt
1-tsp black pepper
1-tbsp garlic plus
1-tbsp roasted garlic
1/2-cup sunflower oil
1-cup water

Soak salt fish in warm water overnight. Next day, remove the skin and bones.
In large frying pan, heat up oil.
A the shredded salt fish and fry until brown.
Add the chopped tomatoes and stir.
Add the tomato paste and cook until the tomatoes are reduced.
Add onions, wiri wiri peppers and continue to cook for a few more minutes. Remove from frying pan and set aside. Do not wash frying pan as you will use it to steam the dumplings.

Now that the dough has been resting, break off sizeable chunks and shape the dumplings length wise.
Once you’ve completed shaping the dumplings, add 1 cup of water to the frying pan (wait 10 seconds) and then add the dumplings.
Cover with lid and let the dumplings steam on low heat no longer than 5 minutes.
After 5 minutes remove from heat and set aside. Dumplings should be firm.
Heat up a separate frying pan or wok and start adding the steams dumplings. Stir until the dumplings are well coated with the saltfish mixture.
Add roasted garlic, black pepper, salt, fish seasoning and garlic plus. Stir and turn gently as you don’t want to break the dumplings. Continue cooking for roughly 3 to 5 minutes on medium to low heat.
Add green onions and continue cooking until all the liquid dries out. Removed from frying pan or wok. Plate and serve. .

What do you think?


  1. Thank you for uploading this video, I have requested it awhile back.
    Viewers if this is her father's receipt, it will be the best tiger/dumpling you ever tasted. I remember I used to love when her dad used to make these delicious tiger/dumplings and share with us.
    Thanks for sharing.
    God bless πŸ™πŸΌβ€οΈπŸ™πŸΌ

  2. Awesome, great looking and delicious dumplings and salt fish 🐠 recipe. Another one of your wonderful recipe. I got hungry just from watching this video. πŸ‡¬πŸ‡ΎπŸ‡¬πŸ‡ΎπŸ‡¬πŸ‡ΎπŸ‡¬πŸ‡Ύ