Spinners
Jamaican spinners
Dense hand-rolled flour dumplings shaped like short ropes and cooked in Jamaican soups and stews.
About this dish
Dense hand-rolled flour dumplings shaped like short ropes and cooked in Jamaican soups and stews. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Jamaican spinners
- 250 g all-purpose flour
- 1/2 tsp salt
- 130-150 ml water
- 1.5 L prepared hot soup or stew
- 1
Use 250 g all-purpose flour; 1/2 tsp salt; 130-150 ml water. Mix flour and salt; add water gradually to a stiff dough. Knead briefly and rest 10 minutes. Start with lower water and knead to firm smooth dough; cover the rest.
- 2
Divide into 24 and roll between palms into narrow 5 cm cylinders with tapered ends. Make equal slender cylinders and taper without thick middles.
- 3
Add to gently simmering soup or stew and cook 8-10 minutes, until dough is cooked inside. Serve in the cooking liquid. Soup must already be hot and have enough liquid for circulation; stir once and test a tender center without raw flour.
Note
Keep them narrow for even cooking. No yeast or baking powder is used.