Jamaican Cornmeal Dumpling Recipe
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 with stews because they soak up all that flavour while giving each bite a hearty, chewy texture.
Servings: 12 dumplings
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!
Notes
Add water slowly – too much water makes sticky dough, too little makes it crumbly.
Firm dough = hearty dumpling – the stiffer the dough, the chewier the dumpling.
Shape how you like – round for classic dumplings, long/oval for “spinners.”