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Cornmeal dumplings are a Jamaican favourite made with just a few simple ingredients, and they’re the perfect way to round out a meal. I love adding them to soups and serving with stews because they soak up all that flavour while giving each bite a hearty, chewy texture.
For more Jamaican dumpling recipes, try my Green Banana Boiled Dumpling, Jamaican Boiled Dumplings, and Jamaican Fried Dumplings next.
Quick Note: This is an authentic Jamaican recipe, and we call it “cornmeal dumpling.” Just like with oxtail, we don’t use the “s,” but I know many people search for “cornmeal dumplings,” so I want this recipe to be easy for anyone to find!
They’re dense, chewy, and filling, the kind of dumpling that soaks up broth without falling apart. I like how they turn a simple pot of soup or stew into a full, satisfying meal, and they’re made with just a few ingredients you probably already have in your kitchen.
Ingredients
- Flour: I use all-purpose flour to give the dumplings structure and balance out the texture of the cornmeal. It helps them hold together while staying soft.
- Fine Yellow Cornmeal: This is what gives the dumplings their signature flavour and dense, chewy bite. I prefer fine cornmeal so the dough comes together smoothly.
- Salt: A little salt brings out the flavour of the dumplings and keeps them from tasting bland.
- Water: Adding the water slowly is key to getting the right dough texture. Too much makes it sticky, and too little makes it crumbly, so I always add it a bit at a time until the dough feels firm but pliable.
How to Make Cornmeal Dumplings
Mix the Dough
I start by combining the flour, cornmeal, and salt in a large mixing bowl. Then I add the water a little at a time, mixing with my hand or a fork until the dough comes together. The goal is for it to feel firm but still pliable, not sticky or dry.
Shape the Dumplings
Once the dough is ready, I pinch off small pieces about the size of a golf ball. I roll each one into a ball in the palm of my hand, flatten it slightly, and fold the edges into the centre to form the dumpling. I set them aside on a plate until I’m ready to cook.
Cook and Serve Cornmeal Dumplings
I add the dumplings to a pot of salted boiling water and let them cook for about 15 minutes. They’re done when they float to the top and are firm all the way through.
I remove them with a slotted spoon and serve them hot, usually alongside a hearty soup or stew.
Recipe Tip
Add the water slowly. It’s the best way to make sure the dough comes together just right, staying firm and pliable without turning sticky or crumbly.
Storage
To store leftover cornmeal dumplings, let them cool completely before placing them in an airtight container. They’ll keep in the fridge for up to three days and can be reheated by simmering them gently in broth or water until warmed through. If you want to keep them longer, you can freeze them for up to a month and reheat the same way.
How to Serve Jamaican Cornmeal Dumplings
- Jamaican Stew Peas: Cornmeal dumplings are perfect for sopping up the thick, savoury gravy in this dish.
- Jamaican Chicken Soup: The dumplings add extra body and chew to the light, flavourful broth.
- Jerk Chicken: Serving dumplings alongside this spicy, smoky chicken helps cool the heat and makes the meal more filling.
- Brown Stew Chicken: The rich gravy pairs beautifully with the dense, chewy dumplings, turning it into a complete meal.
- Jamaican Curry Shrimp: The dumplings absorb the curry sauce, giving you a satisfying bite full of spice.
Frequently Asked Questions
Cornmeal dumplings usually take about 15 minutes to cook once added to boiling salted water. You’ll know they’re ready when they float to the top and feel firm all the way through.
Yes, cornmeal can be a healthy ingredient since it provides fibre, complex carbohydrates, and essential minerals like iron and magnesium. In this recipe, it helps make dumplings that are dense, chewy, and filling without needing a long list of extras.
This usually comes down to how much water you add. Add it slowly a little at a time, stopping once the dough feels firm but pliable.
More Jamaican Recipes
- Jamaican Rum and Raisin Bread Pudding
- Jamaican Cabbage Salad
- Salt Mackerel
- Jamaican Style Braised Short Ribs
- Pepper Shrimp
- Jamaican Breakfast Ideas
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Jamaican Cornmeal Dumpling Recipe
Equipment
- Mixing Bowl to combine ingredients.
- Large Stock Pot to boil dumplings.
- Slotted Spoon to remove dumplings after cooking.
Ingredients
- 3 cups Flour
- 1 1/2 cup Fine Yellow Cornmeal
- 1 tsp Salt
- 1 1/2 – 1 3/4 cups Water
Instructions
- In a large mixing bowl, combine flour, cornmeal, and salt. Gradually add water a little at a time, mixing with your hand or a fork to start until the dough comes together. It should be firm but pliable — not sticky or too dry.
- Pinch off pieces of dough (about the size of a golf ball). In the palm of your hand using a circular motion, form each piece into a ball, flatten slightly, and fold the edges of the dough into the center. Set each dumpling aside.
- Add to a pot of salted boiling water and cook for around 15 minutes, until dumplings float and are fully cooked. Remove with a slotted spoon, serve hot and enjoy!
