To make the callaloo and saltfish: remove the salt from the saltfish by either soaking overnight or boiling. If boiling, boil the salt fish in water for about 10 minutes, repeat this process 2 to 3 times using fresh water each time. If using saltfish with bone and skin, be sure to remove and discard both. Flake the saltfish into small pieces.
Heat oil over a medium fire in a medium sized pot.
Add onion, garlic and pepper and cook for about a minute while stirring occasionally.
Add saltfish and cook for an additional 2-3 minutes then add the callaloo. Allow the callaloo to wilt a bit before stirring all the ingredients together. Add black pepper and water and bring to a boil.
Cover and allow to cook for about 15 minutes or until all the water has evaporated.
Remove from heat and serve warm.
To make the boiled dumpling: Mix flour, ¼ tsp salt and water to form a stiff dough. Break into 8 equal pieces and flatten with the palm of your hands.
In a medium sized pot add about 6 cups of water and 1 tsp salt and bring to a boil.
Add dumplings and allow to cook for 20 minutes.
Drain and serve warm.