How to make Jamaican Boiled Dumplings
Jamaican dumplings are quite popular and can practically be called a staple diet in Jamaica. If we don’t have it breakfast, we have it for dinner and maybe lunch too. There are various ways that you can prepare Jamaican Dumplings; the ingredients are generally flour, water and salt. However, cornmeal is used, especially when you making ‘good ole’ peas soup.
Jamaican Boiled Flour Dumplings
- ½ lb. All purpose Flour
- 1 cup Water
- ½ tsp. Salt
- Mix flour and salt together in a cooking bowl.
- Add half a cup of water to the mix, and then use your hand to knead the flour.
- The flour will look like crumbs; when this happens add a little water each time, and knead until the dough is made and the water is finished.
- If you need to add a little bit more water, do so, but do not let the dough get sappy and soft.
Jamaican Boiled Dumplings
- Tear off pieces of dough about the size of a golf ball
- Roll the golf ball sized pieces of dough and in the palms of your hands to make them feel smooth. If you are right-handed, use the right heel of your palm to press the piece of dough until it is flat. This leaves a dent in the middle of the dough.
- The water should be boiling before you put in the dumplings; add the flat pieces of dough to the pot. Cook for about 20-25 minutes.