Learn how to cook like a Jamaican by trying your hand at these simple gluten free boiled dumplings. Such a basic recipe, multi purpose and only requires 3 ingredients and no more than 20 minutes of your time.
These dumplings come together in no time and are great to use in most recipes. If you want to embrace true Jamaican culture then don't skip this recipe, it's a must and not complicated!
Boiled dumplings or boil dumpling as Jamaicans would call them.
One fun fact about Jamaicans is that we tend not to pronounced the S for plural words i.e plantains is plantain but for the sake of search terms/blogging I had to change it up but I won't bore you with all that spiel.
Anyway, dumpling - fried or boiled play an important part in Jamaican and certain Caribbean island culture.
I recently added Green Banana Dumplings Jamaican cornmeal dumplings Caribbean Boiled Coconut Dumplings and Cassava Dumplings (Gluten Free) to the blog.
Don't forget to check out my Jamaican Fried Dumpling Recipe too.
What is a boiled dumpling?
In short it is an amass of dough made from flour, water and salt.
The flour and salt are mixed together in a bowl and then the water is gradually poured in to knead the dough.
The key to a good dumpling is to make sure the dough is pliable. It shouldn't be too sticky nor should it be caked in flour.
Once the doughball has formed, it is portioned into small balls that are rolled in the palm of the hand, flattened and shaped into discs.
The discs are then transferred into a saucepan of pre-boiled water/liquid where it is either boiled alone or cooked with other ingredients, depending on the cuisine.
Variations and ways to serve
As the dumpling is a multi purpose food, it can be served in many ways;
- In soup
- Add them to stews
- As a side dish (usually with ground provisions)(these are root vegetables).
- A stand alone ingredient without other veggies i.e salt fish and dumpling
- Boiled and then refried
Another interesting fun fact, you can shape your dumpling 2 ways. These include like discs some people call them cartwheel dumpling.
The other way is elongated like little sausages and these are known as Spinners. If you think of the shape of Festival that is shaped like a spinner.
However, it is important to note that, it is only the boiled ones which are referred to as spinners.
You can pair them with most recipes but fish, vegetables and peas tend to be the most popular choice.
Growing up we would make our boiled dumplings with wheat flour, either plain or self-raising flour to be precise.
I also tried spelt flour before focusing more on the gluten/dairy free niche.
Ingredients you will need
- Gluten free flour: Use the flour of your choice, see the list below of recommendations.
- Water: No dumpling can be made without some water.
- Pink salt: Used purely for taste.
The steps
- Fill a large stock pot or saucepan with water (about ¾ full) and add ½ teaspoon of pink salt then bring the water to a boil (Picture 1 ).
- Meanwhile, place the flour and the other ½ teaspoon of pink salt to a medium sized bowl (picture 2).
- Slowly add the water and knead until a dough ball is formed. The dough shouldn't be sticky, if it is sticky add more flour and if it is too dry, add a splash of water then re-knead (picture 3-5).
- Pinch off about a golf ball sized amount of dough, roll into a ball and then flatten it (about ½ inch)(picture 6)
- Then use your thumb to make a dip in the centre. If you are making spinners then roll your dough into a sausage shape instead. Repeat this step with the rest of the dough (picture 7-9).
- Carefully lower each dumpling into your pot of water and boil for 20-25 minutes (picture 10 & 11).
- After the given time you will notice the dumpling floating towards the top of the water (picture 12).
- Remove with a slotted spoon
- Serve accordingly.
The best gluten free flour to use
Thankfully these boiled dumplings are one of the easiest to replicate especially if you are using a store bought flour blend like.
Here are some recommended brands
- Krusteaz Gluten Free All Purpose Flour Blend
- King Arthur Measure For Measure Flour
- Bob Red Mill 1 to 1 Baking Flour
- Buckwheat Flour (Any brand will do)
- Charla's homemade Gluten Free Flour Blend
Nowadays, without sounding biased, I prefer to use my own homemade flour blend to make dumpling with.
Most recently, I have started to use my very own homemade Gluten Free Flour Blend to make dumpling with.
Buckwheat is gluten free, don't be confused by the name it derives from the rhubarb family. This flour is whole grain, completely unadulterated and is the equivalent to whole wheat flour of the gluten free world.
If you do use buckwheat flour just be mindful that your dumplings will be more on the dense side and grainy in texture.
It's a trade off in a sense, do you want a flour that's independently wholesome yet dense or one that is blended for a light texture? I don't know, it's down to preference!!
Notes and tips
- The amount of dumpling made will vary depending on the size. I managed to make 7 in total.
- Feel free to use my Homemade Gluten Free Flour Blend to make this recipe.
- If you are using buckwheat flour just keep in mind that the dumpling will be more dense and grainy.
- It is best practice to consume your dumpling immediately and not refrigerate or freeze them, some people store leftovers in an airtight container and refrigerate for a few days but I prefer not to and didn't grow up doing this.
- Dumpling dough can easily be rectified, if you add too much water simply add more flour, a tablespoon at a time, if you use too much flour, then add a splash of water until a pliable dough is achieved.
- Try to only make enough dumpling for what you need.
- Keep your pot of water boiling at all times, especially while making the dough.
- Never cook your dumplings with water that isn't hot, this will compromise the texture.
- It's always best to keep your finger nails short when making dumpling.
- If you are making your dumpling for a stew or soup then add them accordingly just ensure they have at least 15 minutes to completely cook through.
- If you want to make an even amount simply cut your dough ball into even portions.
Recipes to pair your dumpling with
- Saltfish Buljol
- Caribbean Chicken and Cabbage
- Jamaican Chicken Soup
- Jamaican Ackee and Saltfish
- Jamaican Mutton Soup
- Red Peas Soup
- Jamaican Oxtail Stew with Butter Beans
- Jamaican Beef Stew Recipe (Stew Beef)
- Turkey Neck Soup
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Jamaican Boiled Dumplings
Ingredients
- 3 cups Gluten free flour
- 1 ½ -2 cups warm water (this water is for making the dumpling only) this is an estimate you may need more or less
- ½ teaspoon Pink salt + ½ teaspoon for the boiling water
Instructions
- Fill a large stock pot or saucepan with water (about ¾ full) and add ½ teaspoon of pink salt then bring the water to a boil.
- Meanwhile, place the flour and the other ½ teaspoon of pink salt to a medium sized bowl.
- Slowly add the water and knead until a dough ball is formed. The dough shouldn't be sticky, if it is sticky add more flour and if it is too dry, add a splash of water then re-knead.
- Pinch off about a golf ball sized amount of dough, roll into a ball and then flatten it (about ½ inch) then use your thumb to make a dip in the centre. If you are making spinners then roll your dough into a sausage shape instead. Repeat this step with the rest of the dough
- Carefully lower each dumpling into your pot of water and after about a minute give the pot a gentle stir to prevent the dumpling from sticking.
- Boil for 20-25 minutes.
- After the given time you will notice the dumpling floating towards the top of the water.
- Remove with a slotted spoon
- Serve accordingly.
Video
Notes
- The amount of dumpling made will vary depending on the size. I managed to make 7 in total.
- Feel free to use my Homemade Gluten Free Flour Blend to make this recipe.
- If you are using buckwheat flour just keep in mind that the dumpling will be more dense and grainy.
- It is best practice to consume your dumpling immediately and not refrigerate or freeze them, some people store leftovers in an airtight container and refrigerate for a few days but I prefer not to and didn't grow up doing this.
- Dumpling dough can easily be rectified, if you add too much water simply add more flour, a tablespoon at a time, if you use too much flour, then add a splash of water until a pliable dough is achieved.
- Try to only make enough dumpling for what you need.
- Keep your pot of water boiling at all times, especially while making the dough.
- Never cook your dumplings with water that isn't hot, this will compromise the texture.
- It's always best to keep your finger nails short when making dumpling.
- If you are making your dumpling for a stew or soup then add them accordingly just ensure they have at least 15 minutes to completely cook through.
- If you want to make an even amount simply cut your dough ball into even portions.
Richard says
Do you think this dough would work for pierogis, ravioli, and/or spaetzle?
Charla says
Hi Richard, I think my vegan empanada dough from this recipe (see link) should work for pierogis and ravioli https://thatgirlcookshealthy.com/vegan-empanadas-recipe/
Thandy says
I didn’t know about buckwheat flour , I’m new to this gluten-free thing , trying to slowly try things out . The Great Value gluten-free all purpose flour did well for me .
Charla says
Hi Thandy, no problem. Feel free to use whatever flour works best for you and easing your way slowly into gluten free cooking is the best way (saves a lot of money). Hopefully my website can assist you on your GF journey 🙂
Nancy Lepak says
Thank you for providing a good, healthy and simple recipe. I lived with a Jamaican family in college and we would often share our traditional recipes with each other. I would cook Latin food and they would make delicious Jamaican and Caribbean dishes. I agree that we can make traditional recipes, while using healthier versions. I will continue to look at your website for other yummy recipes.
Charla says
Thank you so much Nancy, your support is greatly appreciated 🙂
Dee says
My buckwheat dumplings came out grainy. The dough felt moist an kneaded well, But once boiled it was odd.
Charla says
Yes, buckwheat is a whole grain so it's dense and grainy in texture when boiled by itself. I did mention in the recipe post that it's more dense and there would a trade off. Some people don't mind the density and would prefer to use a flour that isn't mixed to reap its full nutritional value. It takes some getting used to it.
Jane Hammond says
My son loved the gluten free boiled dumplings, he is gluten intolerant, have you any more recipes to accommodate xx
Charla says
Thank you Jane. All my recipes are gluten free, if you type "dumpling" into the search box you will see more dumpling options that I have on my website.
Alyssa says
Hello, than you for the recipe. How would I sub the flour for spelt flour?
Charla says
Hi Alyssa, you can do a direct swap of spelt flour for this recipe and follow the exact same guidelines.
Nicole says
Hi! Quick question if I wanted to make gluten free fried dumplings; would I follow the same steps above for mixing the dumplings and then just fry them? Thank you so much!
Charla says
Hi Nicole. Yes you would follow the above steps to make fried dumplings. However, I will warn you that the flour blends that I have mentioned in the post don't work very well for frying. Unless you have a flour blend that you already use. I am currently working on a foolproof flour blend for gluten free fried dumplings
Nicole says
Hello Again! Ok thank you so much!! I will standby for your foolproof flour blend once you have it down!!
Rebecca Wray says
Tried this first time absolutely loved it.
Charla says
Thank you
Craig Elliott says
Why do you people keep using pink salt in our recipe? No jamaican is using pink salt.
Charla says
My website is about promoting HEALTH and PINK SALT is a healthy alternative to the white salt which is used IN OUR FOOD. That table salt is responsible for the high levels of kidney disease, high blood pressure, diabetes and so on in OUR community.
My Caribbean recipes are created to promote HEALTHY LIVING, white salt has no business on my page, please familarise yourself with my website to learn more about what it is all about https://thatgirlcookshealthy.com/caribbean-foodie-101/ , it might be foryou or maybe it's not which is okay as there are plenty of other Jamaican people who cook to your preference, there's no need to knock what I am doing, I'm not hearing other Jamaicans complaining instead they embrace me so just move on if you don't appreciate what positive changes that I am making for my people..
Cesar Sanchez says
First of all she is Jamaican, so she IS “YOU PEOPLE.” Secondly her page promotes healthy cooking so she makes HER favorite recipes with a healthy twist. I’m tired of Caribbean’s and they’re “holier than though” judgment when it comes to Caribbean culture. Even if she wasn’t Jamaican (which she is) she can as whatever she wants to the recipe. The original person who made beef patties didn’t make vegan beef patties well guess what somebody had the idea to make vegan patties and now they’re popular in every Jamaican spot in New York. So calm the hell down. It’s OK to mix it up a little bit. Imagine being mad about some pink salt? That’s why we as black people have all this heart disease and obesity now.
Charla says
Thanks for your support and understanding. I'm simply trying to show Caribbean people healthier ways to eat our cultural food.
Daneah says
Can you use 00 floured if you don’t have all purpose flour?
Charla says
I'm assuming you are asking this question because you're not gluten free. I don't use all purpose flour for this recipe, but if you aren't gluten free and want to use 00 flour instead it shouldn't be a problem.