Jamaican Boiled Dumplings

Learn how to cook like a Jamaican with this quick and easy gluten boiled dumpling recipe.

Course Side Dish

Cuisine Jamaican

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 200kcal

Author Charla

3 cups Gluten free flour
1 ½ -2 cups 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

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 boil for 15 minutes.
After the given time you will notice the dumpling floating towards the top of the water.
Remove with a slotted spoon
Serve accordingly.

The amount of dumpling made will vary depending on the size. I managed to make 7 in total.
If you are using buckwheat flour just keep in mind that the dumpling will be more dense and grainy.
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.