Jamaican Boiled Dumplings
Jamaican boiled dumplings are pillowy knots of dough that absorb broth and flavor like nothing else. These aren't sweet: they're savory, slightly salty, and best served alongside callaloo or in a hearty soup where they soften and swell. The technique is forgiving, boiling rather than frying, which makes them accessible to home cooks while still delivering the tender, tender crumb that appears on tables across Jamaica for breakfast and dinner alike.
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..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
