Jamaican Boiled Dumplings
Dense, chewy boiled dumplings built to carry the pot — Jamaica's quiet breakfast backbone.
- Total
- 25 min
- Serves
- 4
The two-ingredient backbone of a Jamaican breakfast: flour and salt kneaded firm, shaped into discs and simmered until dense, chewy and ready to carry whatever the pot offers — ackee and saltfish, callaloo, stewed anything. Boiled dumplings don't ask for attention; they ask for sauce. Their density is the entire point.
Ingredients
- 8 cups Water
- 1/2 tbs Salt
- 2 cups All purpose flour
- 1 tsp Salt
- 1/2 cup Water
Instructions
- Instructions
- In a large pot, bring water and salt to a boil to boil the dumplings.
- In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour. Gradually add water to the flour mixture, mixing with your hands until a dough forms.
- Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk.
- Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water.
- Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water. Stir occasionally to prevent sticking.
- Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain.
- Serve with your favorite recipes.
Nutrition (per serving)
- Calories
- 180
- Protein
- 4 g
- Fat
- 0.5 g
- Carbs
- 37 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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