Jamaican Boiled Dumplings
Simple and satisfying Jamaican boiled dumplings made from just flour, salt, and water. These soft, chewy dough disks are a staple side dish that pairs perfectly with stews, curries, or a classic Jamaican breakfast.
Ingredients
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All purpose flour⚖ 283.9 g 💧 473.2 ml 🥛 2 cup
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Water⚖ 1.89 kg 💧 1.89 L 🥛 8 cup
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Salt⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
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Salt⚖ 5.9 g 💧 4.9 ml 🥄 1 tsp
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Water⚖ 15 g 💧 15 ml 🥄 1 tbsp
Total nutrition
1031 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- In a large pot, bring 2 litres of water and ½ tablespoon of salt to a rolling boil.
- In a large mixing bowl, combine 250 g of all-purpose flour with 1 teaspoon of salt, stirring to distribute the salt evenly. Gradually add 120 ml of water, mixing with your hands until a smooth, firm dough forms.
- Divide the dough into equal-sized pieces and roll each one into a smooth ball. Flatten each ball gently with the palm of your hand to form a thick disk shape.
- Carefully drop the dumplings one at a time into the boiling water, making sure they don't stick together. Stir gently with a wooden spoon to keep them separated.
- Boil the dumplings for 15–20 minutes, stirring occasionally, until they are cooked through and have risen to the surface. Remove with a slotted spoon, allowing any excess water to drain, and serve alongside your favourite dishes.
Source:
TheMealDB
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