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Jamaican cornmeal dumplings in a blue bowl

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 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 253kcal
Author Charla


  • 1 ½ cups of  fine cornmeal 200g
  • 1 ½ cups of gluten free flour Bob Red mills 1 to 1 baking flour
  • 1 ¾ cups of water
  • ¼ teaspoon of himalayan salt + ¼ teaspoon for the boiling water


  • 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, 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 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 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.
  • 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 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


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