Learn how to make this quick and easy wheat free Jamaican cornmeal dumplings to add to your stews and soup recipes.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
1 1/2 cups of fine cornmeal (200g)
1 1/2 cups of gluten free flour (Bob Red mills 1 to 1 baking flour)
1 3/4 cups of water
1/4 tsp of himalayan salt + 1/4 tsp for the boiling water
Fill 1/2 of a large pot with water, sprinkle in 1/4 tsp of pink salt and bring it to a boil then reduce the heat to medium
Grab a medium sized bowl and place the flour, pink salt and cornmeal
Mix all 3 ingredients together so the cornmeal is blended in with the flour.
Slowly pour in the water, abit at a time, and use your hands to mix the flour to make a big ball of dough. The dough should be pliable, not too sticky and not too stuff/flour based. Add more water (1tbsp at time or flour 1tbsp at a time if needed).
Once you have formed a huge dough ball, break off a piece of the dough and use both hands to form into a ball about the size of a golf ball.
Flatten the ball to about 1/2” thick disc into one hand and use thumb to make a dip in the middle.
Carefully lower the dumpling into the pot (use a slotted spoon if you aren’t feeling confident) and then repeat the same process.
Once all of the dumplings have been added use a wooden or silicon spoon to give the pot a stir. This will stop them from sticking
Bring the pot to a boil then reduce the heat to medium and simmer for 15-20 minutes.
Once the dumpling have cooked use a slotted spoon to remove them.
Make sure your finger nails aren’t excessively long has this can inhibit making satisfactory dumpling.
Use a fine texture type of cornmeal as this takes a lot quicker to cook then coarse cornmeal.
Cornmeal is known as polenta in some cultures (same thing)
Make sure the water is pre-boiled and continued to boil throughout the preparation
If the dough is too sticky you can save it by adding a small amount of flour at a time. Alternatively, dry dough can be leveled out with a splash of water
DO NOT use cornflour this is NOT the same as cornmeal. Cornflour is a thicken and doesn’t serve the same purpose as cornmeal.
This recipe makes roughly 6-8 dumplings, depending on the size