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 to make sure we get the most we can in our bowl. 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