Boiled dumplings
Jamaican boiled dumplings
Plain flour or cornmeal dumplings served with Jamaican breakfasts, soups, and one-pot dishes.
About this dish
Plain flour or cornmeal dumplings served with Jamaican breakfasts, soups, and one-pot dishes. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Jamaican boiled cornmeal dumplings
- 250 g all-purpose flour
- 50 g fine yellow cornmeal
- 1/2 tsp salt
- 170-200 ml water
- 1
Use 250 g all-purpose flour; 50 g fine yellow cornmeal; 1/2 tsp salt and the listed remaining ingredients. Mix flour, cornmeal and salt. Add water gradually and knead 5 minutes into a firm, smooth dough. Add water gradually and knead until firm and smooth, not sticky paste.
- 2
Divide into 12, roll into balls and flatten into 1.5 cm-thick disks; press a small center indentation. Make even disks and a shallow hollow without piercing; keep waiting pieces covered.
- 3
Boil gently in ample salted water 20-25 minutes, checking one has no raw flour center. Drain and serve hot. Use roomy water and time from the return to a gentle boil; cut one for cooked cornmeal and flour, not just floating.
Note
These are dense unleavened disks, not fluffy drop dumplings. Fine cornmeal is optional in the broader category but specified in this version.