Jamaican boiled dumplings are very all purpose and very delicious. Most of us end up over a pot of stew peas digging out the dumplings.
They are soft on the outside but slightly firmer on the inside and though usually served as a starchy accompaniment they can certainly stand on their own with a bit of butter and salt. They are often seen complimenting pick-up saltfish, served with callaloo, or shaped into spinners (longer thinner dumplings) and floating in a pot of soup. The possibilities are seriously infinite.
Boiled dumplings are super simple to make and best eaten as soon as they are ready. I am making a flatter boiled dumpling here but this recipe can be easily altered to make the spinners I mentioned above. Simply roll smaller pieces into like this and add to what ever soup-like dish you are preparing.
- 2 cups flour
- 1.5 teaspoon salt
- 1/4 cup cornmeal
- 1 cup cold water
- Mix dry ingredients together in a bowl.
- Add the water a bit at a time, until the dough is formed.
- Knead the dough for a few minutes to get a consistent
- Boil a pot with water.
- Break off pieces about the size of the inside of your palm and form into a flat rounded shape.
- Place the pieces into the hot water for about 6-8 minutes then take out.
- Add a bit of butter and salt or pair with some pickup saltfish. Enjoy!
Photography by Tiffanie Graham