Jamaican cornmeal dumplings

6 standard portions

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Ingredients

• 1 ½ cups of  fine cornmeal (organic, if possible, )
• 1 ½ cups of gluten free flour
• 1 ½ cups of warm water ((use the water as a general guide))
• ½ tsp of himalayan salt + ¼tsp for the boiling water

Method

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 (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).
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 ½'' 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 20-25 minutes.
10. Once the dumpling have cooked use a slotted spoon to remove them.