Jamaican cornmeal dumplings

Jamaican cornmeal dumplings in a blue bowl

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Learn how to make this quick and easy wheat free Jamaican cornmeal dumplings to add to your stews and soup recipes.




  1. 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
  2. Grab a medium sized bowl and place the flour, pink salt and cornmeal
  3. Mix all 3 ingredients together so the cornmeal is blended in with the flour.
  4. 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).
  5. 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.
  6. Flatten the ball to about 1/2” thick disc into one hand and use thumb to make a dip in the middle.
  7. Carefully lower the dumpling into the pot (use a slotted spoon if you aren’t feeling confident) and then repeat the same process.
  8. 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
  9. Bring the pot to a boil then reduce the heat to medium and simmer for 15-20 minutes.
  10. Once the dumpling have cooked use a slotted spoon to remove them.