Jamaican boiled dumplings — simple, chewy flour and water dumplings boiled until risen and tender. A versatile staple served alongside soups, stews and saltfish.
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Preparation
- In a large pot, bring water and salt to the boil for the dumplings.
- In a large bowl, combine the flour and salt, stirring to distribute the salt evenly, then gradually add water, mixing with your hands until a dough forms.
- Divide the dough into equal pieces, roll each into a smooth ball, and flatten slightly with your palm into a thick round disk.
- Carefully drop the dumplings into the boiling water one at a time, so they don't stick, stirring gently with a wooden spoon.
- Boil for 15–20 minutes, until cooked through and risen to the surface, stirring occasionally.
- Remove with a slotted spoon, draining off any excess water, and serve.
