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Jamaican cornmeal dumplings in a blue bowl
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Jamaican cornmeal dumplings

Learn how to make this quick and easy wheat free Jamaican cornmeal dumplings to add to your stews and soup recipes.
Course Appetizer
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 253kcal
Author Charla

Ingredients

  • 1 ½ cups of  fine cornmeal organic, if possible, 200g
  • 1 ½ cups of gluten free flour Bob Red mills 1 to 1 baking flour
  • 1 ½ cups of warm water (use the water as a general guide)
  • ½ teaspoon of himalayan salt + ¼tsp for the boiling water

Instructions

  • Fill ½ of a large pot with water, sprinkle in ¼ teaspoon 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 (DON'T ADD ALL THE WATER AT ONCE AS YOU MAY NOT NEED ALL OF IT), 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 stiff/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 ½'' 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 20-25 minutes.
  • Once the dumpling have cooked use a slotted spoon to remove them.

Notes

  • 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 than coarse cornmeal.
  • DON'T add ALL of the water at once, add the water in increments as you will have better control over how much is needed to make the dough.
  • Make sure the water in the pot is pre-boiled and continues 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 cornstarch this is NOT the same as cornmeal. Cornstarch is a thicken and doesn't serve the same purpose as cornmeal.
  • This recipe makes roughly 6-8 dumplings, depending on the size.

Nutrition

Calories: 253kcal | Carbohydrates: 51g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 128mg | Fiber: 7g | Sugar: 2g | Calcium: 25mg | Iron: 2mg