Jamaican Boiled Dumplings

A true staple in Jamaican cuisine, these soft, doughy Jamaican boiled dumplings are made from a simple mixture of flour, water, and a pinch of salt, then lovingly boiled to perfection. The result is a versatile and satisfying dish that can be enjoyed on its own or paired with your favorite Jamaican recipes.

Course Side Dish

Cuisine Caribbean

Keyword boiled dumplings, jamaican boiled dumplings

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 228kcal

Author Tanya

Ingredients

For Boiling

8 cups water
1/2 Tablespoon salt

For Dumplings

2 cups all-purpose flour
1 teaspoon salt
½ cup cold water

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